Veggie Egg Muffins

Short Description

Veggie Egg Muffins are a nutritious and convenient breakfast option, combining eggs with a variety of fresh vegetables and cheese. Baked in muffin tins, these portable delights are perfect for meal prepping and on-the-go mornings.

Why You’ll Love This Recipe

• Nutritious and Balanced: Packed with protein from eggs and nutrients from assorted vegetables.
• Customizable: Easily adapt the recipe to include your favorite veggies and cheeses.
• Meal Prep Friendly: Make ahead and store for quick breakfasts throughout the week.
• Portable: Ideal for busy mornings, lunchboxes, or snacks.
• Low-Carb Option: Suitable for those following low-carb or keto diets.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 cups mixed vegetables (e.g., broccoli, mushrooms, peppers, spinach)
• 1 teaspoon olive oil
• 12 large eggs
• ¼ cup milk
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• ½ teaspoon dry mustard powder
• 2 green onions, thinly sliced (or 3 tablespoons minced onion)
• 1 cup shredded cheddar cheese
• ¼ cup shredded Parmesan cheese

Directions

1. Preheat the oven to 350°F (175°C).
2. Chop the vegetables and sauté in 1 teaspoon of olive oil until tender-crisp or until excess liquid is removed. Allow to cool.
3. Spray a 12-cup muffin tin generously with cooking spray.
4. Evenly distribute the sautéed vegetables, green onions, and cheeses among the muffin cups.
5. In a large bowl, whisk together the eggs, milk, salt, pepper, and dry mustard powder until well combined.
6. Pour the egg mixture evenly over the vegetables and cheese in each muffin cup.
7. Bake for 22–25 minutes, or until the egg muffins are set and lightly golden on top.
8. Allow to cool slightly before removing from the muffin tin. Serve warm or let cool completely for storage.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 22–25 minutes
• Total Time: Approximately 35 minutes

Variations

• Vegetable Options: Substitute or add vegetables like zucchini, kale, or cherry tomatoes. Ensure they are cooked and excess moisture is removed to prevent sogginess.
• Cheese Varieties: Try different cheeses such as feta, mozzarella, or goat cheese for varied flavors.
• Protein Additions: Incorporate cooked bacon, sausage, or tofu for added protein.
• Herbs and Spices: Enhance flavor with herbs like basil, parsley, or spices like paprika and cumin.

Storage/Reheating

• Refrigeration: Store cooled egg muffins in an airtight container in the refrigerator for up to 5 days.
• Freezing: Place muffins in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Freeze for up to 3 months.
• Reheating:
  • From Refrigerator: Microwave on high for 30 seconds or until heated through.
  • From Freezer: Microwave on high for 45–60 seconds, or until warmed thoroughly.

FAQs

What types of vegetables work best in egg muffins?

Firm vegetables like bell peppers, broccoli, and mushrooms are ideal. Ensure they are cooked and excess moisture is removed to prevent sogginess.

Can I use egg whites instead of whole eggs?

Yes, you can substitute whole eggs with egg whites or a combination of both to reduce cholesterol and fat content.

How do I prevent egg muffins from sticking to the pan?

Generously spray the muffin tin with non-stick cooking spray or use silicone muffin liners to prevent sticking.

Are these egg muffins suitable for freezing?

Absolutely. Once cooled, freeze the muffins individually and store in a freezer-safe container for up to 3 months.

Can I make these muffins dairy-free?

Yes, omit the cheese or use dairy-free alternatives, and substitute milk with plant-based options like almond or soy milk.

How can I add more protein to these muffins?

Incorporate ingredients like cooked turkey sausage, diced ham, or tofu to increase the protein content.

What is the best way to reheat egg muffins?

Reheat in the microwave for 30 seconds from the refrigerator or 45–60 seconds from frozen, until heated through.

Can I prepare the mixture the night before?

Yes, you can prepare the egg mixture and sautéed vegetables ahead of time. Store them separately in the refrigerator and assemble just before baking.

Are these muffins suitable for children?

Yes, they are a great option for children’s breakfasts or snacks. Customize the vegetables and cheeses to suit their preferences.

How do I know when the egg muffins are fully cooked?

The muffins are done when the centers are set, and a toothpick inserted comes out clean. They should be lightly golden on top.

Conclusion

Veggie Egg Muffins are a versatile and nutritious option for any meal of the day. Their adaptability allows you to tailor them to your taste preferences and dietary needs. Whether you’re meal prepping for the week or seeking a quick, healthy snack, these egg muffins are a convenient and delicious choice.

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