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Easy Make-Ahead Egg Muffins: Best Veggie Breakfast

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These Easy Make-Ahead Egg and Veggie Breakfast Muffins are the perfect solution for busy mornings. Packed with fluffy eggs, tender vegetables, and melted cheese, they are protein-packed, delicious, and can be made ahead for a quick grab-and-go breakfast.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/4 cup milk (whole milk or unsweetened almond milk)
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup yellow onion, diced
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup shredded cheddar cheese (sharp cheddar recommended)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with cooking spray.
  2. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and bell peppers. Cook for 4-5 minutes, stirring occasionally, until the onions become translucent and the peppers soften.
  3. Add the chopped spinach to the skillet. Cook for another 1-2 minutes, stirring constantly, until the spinach has wilted. Remove from heat and let the veggies cool for a few minutes.
  4. In a large mixing bowl, crack the 8 eggs. Add the milk, salt, pepper, and garlic powder. Whisk vigorously for about 30 seconds until the eggs are fully beaten and slightly frothy.
  5. Add the cooled sautéed vegetables and the shredded cheese to the bowl with the eggs. Gently fold everything together with a spatula until evenly distributed.
  6. Using a ladle or a 1/4 cup measuring cup, carefully pour the egg mixture into the prepared muffin cups. Fill each cup about 3/4 full.
  7. Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until the egg muffins are set in the center and the edges are golden brown. A toothpick inserted into the center should come out clean.
  8. Let the egg muffins cool in the pan for 5 minutes. Run a thin knife or silicone spatula around the edges of each muffin to loosen them. Gently lift them out and transfer to a wire rack to cool completely.

Notes

Pre-cook veggies to remove excess moisture and prevent soggy muffins. Let veggies cool before adding to eggs. Use room temperature eggs for fluffier texture. Don’t over-bake; muffins continue to cook as they cool. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in microwave wrapped in a damp paper towel for 30-45 seconds.

Nutrition

Keywords: egg muffins, make-ahead breakfast, veggie breakfast, healthy breakfast, meal prep, low-carb, gluten-free

Find it online: https://elaraeats.com/easy-make-ahead-egg-muffins-best-veggie-breakfast/