Start your day on a healthy note with these Veggie Egg Muffins, a delicious and convenient breakfast option that’s perfect for busy mornings. Packed with colorful vegetables, protein-rich eggs, and the tangy goodness of feta cheese, these muffins are not only tasty but also nutritious. They’re easy to make ahead, and you can enjoy them warm or cold, making them a versatile option for breakfast, brunch, or a protein-packed snack. Customizable with your favorite veggies and herbs, these muffins are a great way to get your day off to a balanced start.
Ingredients:
- Cooking oil spray, for the muffin tin
- ¾ to 1 cup finely chopped vegetables (such as bell peppers, spinach, tomatoes, zucchini, or mushrooms)
- ¼ cup (56 grams) of crumbled feta cheese
- 2 tablespoons chopped green onion
- 4 large eggs (about 50 grams each, weighed without shell)
- ½ teaspoon salt
- ⅛ to ¼ teaspoon of black pepper, adjusted according to your taste preferences
- 1 tablespoon finely chopped fresh herbs (dill, parsley, basil, or thyme)
Instructions:
- Prepare the Oven: Set your oven temperature to 350°F (175°C) to warm it up.Lightly spray a 6-cup muffin tin with cooking oil to prevent sticking.
- Prepare the Vegetables: Finely chop your choice of vegetables. Make sure to pat them dry with a paper towel if they are particularly moist, such as tomatoes or mushrooms. This helps prevent excess moisture in the muffins.
- Mix the Egg Mixture: In a medium bowl, crack the eggs and whisk them together until well combined. Add the salt, black pepper, and chopped fresh herbs, and mix well.
- Assemble the Muffins: Evenly distribute the chopped vegetables among the muffin cups. Sprinkle crumbled feta cheese and chopped green onion over the vegetables in each cup.
- Pour the Eggs: Carefully pour the egg mixture over the vegetables and cheese in each muffin cup, filling them about ¾ of the way full. The muffins will puff up as they bake.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are set and the tops are lightly golden.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Use a small spatula or knife to loosen the edges and carefully remove the muffins from the tin. Serve warm or at room temperature.
Conclusion:
These Veggie Egg Muffins are a versatile, healthy, and delicious way to enjoy a balanced breakfast on the go. They are packed with protein from the eggs and feta, and the vegetables add a burst of flavor and nutrients. You can easily customize them with your favorite ingredients, making them a perfect addition to your meal prep routine. Whether you’re looking for a quick bite before heading out the door or a nutritious addition to your brunch spread, these muffins have got you covered!
Veggie Egg Muffins: A Wholesome, Grab-and-Go Breakfast
Ingredients
- Cooking oil spray for the muffin tin
- ¾ to 1 cup finely chopped vegetables such as bell peppers, spinach, tomatoes, zucchini, or mushrooms
- ¼ cup 56 grams of crumbled feta cheese
- 2 tablespoons chopped green onion
- 4 large eggs about 50 grams each, weighed without shell
- ½ teaspoon salt
- ⅛ to ¼ teaspoon of black pepper adjusted according to your taste preferences
- 1 tablespoon finely chopped fresh herbs dill, parsley, basil, or thyme
Instructions
- Prepare the Oven: Set your oven temperature to 350°F (175°C) to warm it up. Lightly spray a 6-cup muffin tin with cooking oil to prevent sticking.
- Prepare the Vegetables: Finely chop your choice of vegetables. Make sure to pat them dry with a paper towel if they are particularly moist, such as tomatoes or mushrooms. This helps prevent excess moisture in the muffins.
- Mix the Egg Mixture: In a medium bowl, crack the eggs and whisk them together until well combined. Add the salt, black pepper, and chopped fresh herbs, and mix well.
- Assemble the Muffins: Evenly distribute the chopped vegetables among the muffin cups. Sprinkle crumbled feta cheese and chopped green onion over the vegetables in each cup.
- Pour the Eggs: Carefully pour the egg mixture over the vegetables and cheese in each muffin cup, filling them about ¾ of the way full. The muffins will puff up as they bake.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are set and the tops are lightly golden.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Use a small spatula or knife to loosen the edges and carefully remove the muffins from the tin. Serve warm or at room temperature.