Crispy Veggie Egg Muffin Cups

In recent years, the demand for healthy breakfast options has surged as more people recognize the importance of starting their day with nutritious food. As busy lifestyles continue to dominate, quick yet healthy meals have become essential for many. Enter the Crunchy Veggie Egg Muffin Cups, a delightful breakfast alternative that combines convenience with nutrition. These muffins are not only easy to prepare but also packed with flavors and vital nutrients, making them an ideal choice for health-conscious individuals and families alike.

Discover the perfect way to kickstart your day with Crunchy Veggie Egg Muffin Cups! These nutritious and easy-to-make breakfast muffins are loaded with protein and colorful vegetables, ensuring a balanced meal to fuel your morning. With options for gluten-free and dairy-free diets, they're versatile enough to cater to different tastes. Enjoy this flavorful and satisfying breakfast that promotes healthy eating, helping you stay energized all day long. Try them today for a delightful twist to your breakfast routine!

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Ingredients

6 large eggs

1 cup spinach, finely chopped

1/2 cup bell pepper, diced (any color)

1/2 cup red onion, finely chopped

1/2 cup cherry tomatoes, halved

1/2 cup grated cheese (cheddar, mozzarella, or your choice)

1/4 cup milk (or a non-dairy alternative)

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

Cooking spray or olive oil for greasing the muffin tin

Fresh herbs (like parsley or basil) for garnishing (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).

Prepare the Muffin Tin: Grease a 12-cup muffin tin with cooking spray or a light drizzle of olive oil to prevent sticking.

Whisk Eggs: In a large mixing bowl, crack the six eggs and whisk them until they're well combined. Add the milk and mix again until frothy.

Mix Veggies: Stir in the chopped spinach, diced bell pepper, chopped red onion, halved cherry tomatoes, garlic powder, onion powder, salt, and pepper into the egg mixture. Be sure everything is evenly distributed.

Add Cheese: Fold in the grated cheese, ensuring it's well mixed in with the veggie and egg mixture.

Fill Muffin Cups: Pour the egg and veggie mixture evenly into the muffin cups, filling each cup about 3/4 of the way full to allow for expansion during baking.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is fully set and the tops are golden brown.

Check Doneness: Insert a toothpick into the center of one of the muffin cups; if it comes out clean, they’re ready!

Cool & Serve: Remove the muffin tin from the oven and let them cool for about 5 minutes. Carefully run a knife around the edges to help release the cups. Garnish with fresh herbs if desired.

Enjoy: Serve warm or store them in an airtight container in the fridge for a quick breakfast option throughout the week!

Prep Time, Total Time, Servings: 10 min | 30 min | 12 servings