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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/egg-muffins-with-vegetables-recipe/