Vegetable egg muffins
These fluffy and tender egg muffins loaded with colorful vegetables are perfect for a wholesome, high-protein breakfast or an on-the-go snack. They are easy to whip up and provide lasting morning energy with zero added sugars. Use silicone muffin cups for effortless release and easy cleanup.
Ingredients
- eggs6 pieces
- Olive Oil1 tsp
- Salt½ tsp
- Black Pepper¼ tsp
Instructions
6 steps- 1
Preheat your oven to 180C and lightly grease a muffin tin with olive oil or line with silicone baking cups.
5 min
180°C
- 2
Finely dice the bell pepper, chop the fresh spinach, halve or quarter the cherry tomatoes, and thinly slice the green onion.
5 min
- 3
In a mixing bowl, thoroughly whisk the eggs with salt and black pepper until completely smooth and well blended.
2 min
- 4
Evenly distribute the prepared vegetables into the muffin cups, then pour the whisked egg mixture over them to fill about three-quarters of each cup.
3 min
- 5
Bake in the preheated oven for 20 to 22 minutes until the eggs are puffed, fully set in the center, and lightly golden on top.
22 min
180°C
- 6
Remove from the oven, let the muffins rest in the pan for 3 to 5 minutes to settle, then gently unmold and serve warm.
5 min
Nutrition
1 serving ≈ 181 g
Nutrition values are estimates. - means data is unavailable.
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