Egg Muffins with Vegetables Recipe

Introduction

Egg muffins with vegetables are a delicious and nutritious breakfast or snack option. These bite-sized muffins are packed with fresh veggies and protein, making them perfect for busy mornings or meal prep.

Ingredients

• 1 carrot, grated
• 2 handfuls spinach
• 1 handful broccoli, cut into small florets
• 6 eggs
• Salt, to taste

Instructions

1. Step 1: Preheat the oven to 180ºC (350ºF).
2. Step 2: Grate the carrot and lightly cook it in a pan until slightly softened.
3. Step 3: Wilt the spinach in a pan over medium heat until just softened.
4. Step 4: Cut broccoli into small florets and lightly cook them in a pan until tender-crisp.
5. Step 5: Grease a muffin tray with avocado, coconut, or olive oil. Place the prepared vegetables separately into the muffin cups. You can make three different types or mix them as you prefer.
6. Step 6: Crack all the eggs into a mixing bowl, add a pinch of salt, and beat until well combined. Pour the egg mixture evenly over the vegetables in the tray, aiming for roughly one egg per muffin cup.
7. Step 7: Bake for 15–20 minutes until the egg muffins are fully set and slightly golden on top.

Tips & Variations

• Try adding cheese, herbs, or cooked bacon for extra flavor.
• Use any vegetables you like, such as bell peppers or mushrooms, for variety.
• To prevent sticking, line the muffin tray with paper cups if not greasing heavily.

Storage

Store cooled egg muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 30 seconds or until warmed through. They also freeze well—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg muffins dairy-free?

Yes! This recipe is naturally dairy-free unless you choose to add cheese. Use oil for greasing and avoid adding any dairy ingredients.

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

They are done when the eggs are set and no longer jiggly in the center, and the tops have a slight golden color.

Egg Muffins with Vegetables Recipe

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4.9 from 75 reviews

Delicious and healthy Egg Muffins with Vegetables recipe perfect for breakfast or a nutritious snack. These muffins incorporate grated carrot, spinach, and broccoli mixed with beaten eggs, baked to golden perfection. This recipe offers a delightful way to enjoy vegetables in a convenient, protein-packed form.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: International
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 carrot, grated
• 2 handfuls of spinach
• 1 handful broccoli, cut into small florets

Egg Mixture

• 6 eggs
• Salt to taste

Other

• Avocado oil, coconut oil, or olive oil for greasing the muffin tray

Instructions

1. Preheat the oven: Preheat your oven to 180ºC (350ºF) to prepare for baking the egg muffins.
2. Prepare the carrot: Grate the carrot and lightly cook it in a pan to soften before adding to muffin tray cups.
3. Prepare the spinach: Wilt the spinach in a pan by cooking it briefly until it shrinks and becomes tender.
4. Prepare the broccoli: Cut the broccoli into small florets and slightly cook them in a pan to soften.
5. Grease the muffin tray and add vegetables: Lightly grease the muffin tray with your choice of avocado, coconut, or olive oil. Place the prepared vegetables into individual muffin tray cups. You can keep them separate or mix the vegetables as desired.
6. Mix the eggs: In a mixing bowl, beat all 6 eggs together until the yolks and whites are well combined. Add a pinch of salt to taste at this stage.
7. Pour egg mixture into tray: Evenly pour the beaten eggs over the vegetables in the muffin tray so each cup contains roughly the equivalent of one egg.
8. Bake the muffins: Place the tray in the preheated oven and bake for 15 to 20 minutes until the muffins are fully set and lightly golden on top. Check doneness by ensuring the egg is cooked through.

Notes

• You can mix all vegetables for a varied flavor or keep them separate as three different muffin types.
• Lightly cooking the vegetables before baking ensures they are tender and not watery.
• Adjust salt according to preference.
• Use any preferred oil to grease the muffin tray to prevent sticking.
• These muffins can be stored in the refrigerator for up to 3 days and reheated for a quick meal.

Keywords: egg muffins, vegetable muffins, healthy breakfast, baked egg muffins, spinach muffins, carrot muffins, broccoli muffins