Easy Egg And Veggie Breakfast Muffins Food

HEALTHY VEGGIE EGG MUFFINS

Steps:

• Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
• In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about 2/3rds full with veggie mixture.
• In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.
• Bake muffins for about 20 minutes, until they've risen and are slightly browned. Enjoy!

EASY EGG AND VEGGIE BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease 12 muffin tins with one tablespoon of avocado oil (or oil of your choice) and set aside. You can also use a silicone pan, silicone liners, or paper muffin liners for this step.
• Heat a large skillet over medium heat and add one Tbsp. avocado oil. Add onion and garlic and saute for 3 minutes, until slightly translucent.
• Add all your vegetables to the skillet and sauté for 4-5 more minutes.
• Remove vegetable skillet from heat.
• Scoop a heaped tablespoon of sauteed vegetables into greased muffin tins evenly, using up all the vegetable mixture. The vegetables should fill up about 3/4 of the cup.
• Whisk eggs in a small bowl. Add in oregano, parsley, sea salt and pepper. Whisk to combine.
• Pour eggs over vegetables in muffin tins evenly, filling almost to the top.
• Bake egg muffins in the oven for 18-20 minutes, or until the eggs have set and puffed up.
• Let cool for a few minutes and carefully remove egg muffins from tin and enjoy hot.
• Egg muffins will keep for a week in the refrigerator in an airtight container.

VEGGIE EGG MUFFINS

Steps:

• Preheat oven to 350°F.
• Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.
• Spray a muffin tin very well with cooking spray.
• Divide the vegetables, onion, and cheeses over 12 wells.
• In a large bowl combine eggs, milk, and seasonings. Mix well.
• Pour eggs evenly over each well. Bake 22-25 minutes or until set.
• Remove from cups and serve warm or let cool completely and refrigerate/freeze.

MUFFIN TIN CUSTOMIZABLE VEGGIE EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake at 350°F (180°C) for 20 minutes, until set.
• Enjoy!

EASY BREAKFAST EGG MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
• Pour mixture equally into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

EASY EGG MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
• Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.