Spring Veggie Egg Muffins

Eating a healthy breakfast is key to starting your day off right. And what better way to do that than with these delicious and nutritious Veggie Egg Muffins! Packed with protein and veggies, these muffins are a perfect breakfast option for those who love to meal prep or are always on-the-go.

Veggie Egg Muffins

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chopped spinach
• 1/4 cup diced red bell pepper
• 1/4 cup diced onion
• 1/4 cup shredded cheddar cheese

Instructions:

1. Preheat the oven to 350°F. Grease a muffin tin with cooking spray or butter.
2. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
3. Add the spinach, red bell pepper, onion, and shredded cheddar cheese to the bowl and stir to combine.
4. Pour the egg mixture into the prepared muffin tin, filling each muffin cup about 3/4 full.
5. Bake for 20-25 minutes, or until the eggs are set and the muffins are golden brown.
6. Let the muffins cool in the tin for a few minutes before using a knife to gently remove them. Serve immediately or store in the refrigerator for up to 5 days.

These Veggie Egg Muffins are not only delicious, but they’re also an easy and healthy make-ahead breakfast option. Simply bake a batch on Sunday and you’ll have a nutritious breakfast all week long!

Egg and Veggie Muffins

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup finely chopped spinach
• 1/2 cup finely chopped red bell pepper
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat the oven to 350°F. Grease a muffin tin with cooking spray or butter.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Add the chopped spinach, red bell pepper, and shredded cheddar cheese to the bowl and stir to combine.
4. Pour the egg mixture into the prepared muffin tin, filling each muffin cup about 3/4 full.
5. Bake for 20-25 minutes, or until the eggs are set and the muffins are golden brown.
6. Let the muffins cool in the tin for a few minutes before using a knife to gently remove them. Serve immediately or store in the refrigerator for up to 5 days.

These Egg and Veggie Muffins are a delicious way to start your day with protein and veggies. They are easy to make and can be customized to your liking with different veggies and cheeses. Plus, they’re a great option for meal prep or on-the-go breakfasts.

Conclusion:

Egg and Veggie Muffins and Veggie Egg Muffins are both delicious and easy make-ahead breakfast options that are packed with protein and veggies. By using either recipe, you can customize your muffins with your favorite veggies and cheeses for a nutritious and tasty breakfast all week long. So, go ahead and give these recipes a try and see for yourself just how delicious and easy breakfast can be!