HEALTHY VEGGIE EGG MUFFINS
These Healthy Veggie Egg Muffins are packed with tons of flavor, are super easy to make, and are perfect for grabbing on-the-go during those busy mornings!
Provided by Kelly
Time 30m
Number Of Ingredients 9
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!
Nutrition Facts : ServingSize 1 muffin, Calories 75 calories, Sugar 1.2 g, Sodium 171.5 mg, Fat 4.9 g, SaturatedFat 1.5 g, Carbohydrate 2.5 g, Fiber 0.5 g, Protein 5.1 g
HEALTHY BREAKFAST EGG MUFFINS
Healthy Breakfast Egg Muffins. Easy, low carb and freezer friendly, these egg muffin cups are easy to store and reheat. Add spinach, sausage or hash browns! You can make them cheesy or keep them dairy free for a Paleo and Whole30 breakfast.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
- In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
- Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).
Nutrition Facts : ServingSize 1 muffin, Calories 70 kcal, Carbohydrate 3 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 148 mg, Fiber 1 g, Sugar 2 g
HEALTHY EGG MUFFINS
This is a simple and delicious recipe for egg muffins. It is healthy too, which makes them even better. Make them as a side to your favorite breakfast items. Try whatever type of cheese you like.
Provided by Love2Cook
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
- Beat eggs in a large bowl. Stir cheese and crumbled burger into the eggs. Ladle into muffin cups to about 3/4-full.
- Bake in preheated oven until the egg is cooked in the center, 25 to 30 minutes.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 6.2 g, Cholesterol 316.7 mg, Fat 12 g, Fiber 0.9 g, Protein 18.1 g, SaturatedFat 3.8 g, Sodium 307.6 mg, Sugar 1.3 g
EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
BROCCOLI CHEESE EGG MUFFINS
Broccoli Cheese Egg Muffins are fluffy inside, with golden cheese crust on top and are perfect for meal prep!
Provided by Olena Osipov
Categories Breakfast
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F and place unbleached muffin liners into a 12 muffin tin and spray with cooking spray. Alternatively, you could use silicone muffin tin.
- In a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add cottage cheese, mozzarella cheese, onion or garlic powder, salt, pepper, red pepper flakes and stir to combine. Add quinoa, broccoli, parsley and green onions, and mix.
- Fill each muffin with egg mixture 3/4 full and sprinkle with extra mozzarella cheese on top (optional). Bake for 20 minutes and then broil until golden brown crust appears (optional).
- Remove from the oven and let cool about 10 minutes. Serve hot or cold.
Nutrition Facts : ServingSize 1 muffin, Calories 93 kcal, Sugar 1 g, Sodium 199 mg, Fat 5 g, SaturatedFat 2 g, Carbohydrate 6 g, Fiber 1 g, Protein 7 g, Cholesterol 127 mg
KETO EGG MUFFINS RECIPE
Learn how to make egg muffins for a grab-and-go breakfast you can meal prep, with 15 flavor variations! You'll love this healthy keto breakfast egg muffin cups recipe.
Provided by Maya Krampf
Categories Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).
Nutrition Facts : Calories 124 kcal, Carbohydrate 2.5 g, Protein 6.7 g, Fat 9.7 g, SaturatedFat 2.9 g, Cholesterol 131.4 mg, Sodium 288.1 mg, Fiber 0.7 g, Sugar 1.2 g, ServingSize 1 serving
LOW CARB BREAKFAST EGG MUFFINS (25 MINUTES, VEGETARIAN)
Looking for a high-protein, low-carb breakfast? Try these breakfast egg muffins - 1 recipe, 4 amazing flavours!
Provided by HurryTheFoodUp
Categories Breakfast Lunch Oven recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C/ 390°F.
- Wash and dice the bell pepper and onions, and put them in a large mixing bowl.
- Wash the spinach, lightly chop it and add it to the bowl as well.
- Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won't ruin the whole meal.
- Mix in the cheese to the batter.
- Add some hot sauce or curry powder.
- Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ;)
- Pop the tray into the oven for 20 minutes or until the tops are firm to the touch.
- Bon Appetit!!
Nutrition Facts : Calories 219 kcal, Carbohydrate 4 g, Protein 17 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 347 mg, Sodium 482 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
EASY EGG MUFFINS
Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy
Provided by Esther Clark
Categories Lunch, Snack
Time 40m
Yield Makes 8 (serves 4)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 229 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
STUFFIN EGG MUFFINS
A great supper or breakfast dish! You can use bacon bits or ham or sausage, your choice or any or all!
Provided by CoffeeB
Categories One Dish Meal
Time 35m
Yield 5-9 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Prepare stuffing mix according to directions.
- Spray muffin cups.
- Press 1/4 cup stuffing into bottom and up sides of 9 muffin cups.
- Crack egg into each cup.
- Sprinkle with bacon bits and cheese.
- Bake 20 minutes or until yolks are set.
- Let stand 5 minutes.
More about "healthy egg muffins food"
HEALTHY BREAKFAST EGG MUFFINS RECIPE - ELIZABETH RIDER
From elizabethrider.com
Reviews 1Estimated Reading Time 8 minsServings 12Total Time 30 mins
- Preheat the oven to 375F°. Line a 12-cup muffin tin with unbleached muffin papers or silicone muffin holders.
- In a medium saute pan sprayed with extra virgin olive oil spray (or a small drizzle of extra virgin olive oil), saute the shallot over medium heat for 2 minutes. Add the chopped broccoli and chopped mushrooms (and any other veggies you’re using) and saute until soft, 6-8 more minutes. Add a sprinkle of sea salt and pepper to the pan while the veggies saute.
- While the veggies cook, in a medium mixing bowl, whisk the eggs, egg whites, unsweetened almond milk, Parmigiano Reggiano (if using), 1/4 teaspoon sea salt and a few spins of black pepper until well combined into a uniform mixture, about 30 seconds.
HEALTHY EGG MUFFINS RECIPE | QUICK & HEALTHY BREAKFAST …
From lifemadesweeter.com
Category BreakfastCalories 57 per serving
- Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
- In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
- Whisk in garlic powder and Italian seasonings until combined. Stir in tomatoes and spinach. (You can add cheese here if using).
- Divide evenly into muffin cups filling each about 2/3 full.Bake in preheated oven for 12-16 minutes, or until set.
FRITTATA EGG MUFFINS | RECIPETIN EATS
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HEALTHY BREAKFAST EGG MUFFINS (3 WAYS) - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (40)Calories 134 per servingCategory Breakfast
- Add the 12 eggs to a large 4-cup measuring cup and season with salt and pepper. Whisk the eggs until fluffy.
- Slice the bacon into 1/2-inch thick pieces. Add to a saute pan over medium heat, stirring frequently and cook until crispy. Use a slotted spoon to remove the bacon to a paper towel.
- Add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook it until it's just browned.
HEALTHY BAKED EGG MUFFINS {PERFECT FOR ... - EATING BIRD FOOD
From eatingbirdfood.com
4/5 (44)Category BreakfastCuisine AmericanCalories 145 per serving
- Prep muffin tin: Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.
- Whisk eggs: Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
- Sauté vegetables: Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.
HEALTHY BREAKFAST EGG MUFFINS - JUST A TASTE
From justataste.com
5/5 (8)Total Time 35 minsCategory BreakfastCalories 70 per serving
- In a large bowl, whisk together the eggs, nonfat milk and 1/2 teaspoon pepper. Stir in the spinach, tomatoes and onions.
- Divide the mixture evenly between the 12 muffin pan cups and bake the muffins for 20 to 25 minutes, or until the egg is fully cooked. Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.
EASY EGG MUFFINS - DIABETES FOOD HUB
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5/5 (128)Servings 12Cuisine Comfort Food, Kid FriendlyCalories 50 per serving
10 BEST BREAKFAST EGG MUFFINS RECIPES - YUMMLY
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LIGHT + FLUFFY EGG MUFFINS (7 FLAVORS; NOT WET!) - SWEET ...
From sweetpeasandsaffron.com
Ratings 24Calories 152 per servingCategory Breakfast
- In a large bowl, mix together the vegetables, feta (when used), eggs, salt and pepper, until well combined.
HEALTHY EGG MUFFIN CUPS (MEAL PREP IDEA!) - A SASSY SPOON
From asassyspoon.com
4.2/5 (146)Calories 60 per servingCategory Breakfast, Brunch
- Preheat oven to 350ºF. Spray a nonstick muffin tin with nonstick cooking spray or melted coconut oil. Set aside.
- Whisk the eggs in a bowl. Place 2-3 items from the list above into each tin. You can customize each muffin cup however you'd like! Pour the egg mixture on top, leaving 1/4" from the top.
- Bake for 20 minutes, or until a toothpick comes out clean for each frittata. Remove from oven. Use a knife to go around the edges and pop out the egg cups.
- To reheat, simply place one egg muffin in the microwave for 35-45 seconds on HIGH or until warm. Enjoy!
HEALTHY EGG MUFFINS: ONE RECIPE, ENDLESS FLAVORS FOR A ...
From attainable-sustainable.net
4.6/5 (5)Total Time 25 minsCategory BreakfastCalories 40 per serving
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From healthyrecipesblogs.com
5/5 (41)Calories 193 per servingCategory Breakfast
- Preheat oven to 375 degrees F. Place four silicone cups on an 8 inch square baking dish and spray them with cooking spray.
- Fill the prepared muffin cups, almost to the edge. The mixture will be liquid (obviously), so I like to use a measuring cup with a spout when pouring.
EASY BREAKFAST EGG MUFFINS - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
Ratings 10Total Time 30 minsCategory BreakfastCalories 137 per serving
- In a large bowl add peppers, shredded carrots, onion (or mix and match with your favorite vegetables) and toss to combine. If you want you can also add some crumbled cooked bacon.
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10 EASY AND HEALTHY EGG MUFFIN RECIPES YOU'LL LOVE
From dailyburn.com
Estimated Reading Time 4 mins
- Quinoa, Feta and Corn Muffins. Get ready to jive with chives: These savory egg muffins get a pop of color and flavor from the snipped herb. Thanks to quinoa flakes and corn, they’ll also deliver a mega boost of protein and carbs that will keep you full all morning long.
- Green Eggs and Ham with Home Fries. Now here’s a complete breakfast that’s got color and creativity! Pair spinach-fortified egg muffins with crispy potato hash for a whole 38 grams of protein.
- Protein Frittatas. Fuel up post-workout with these fortified frittatas. They’ve got an eggs-troadinary amount of protein, thanks to cottage cheese and pork sausage.
- Prosciutto Mini Frittata Muffins. Committed to the Paleo Diet — but need a break from the breakfast bacon? Line muffin tins with prosciutto, then pour in this caveman-approved egg batter from Michelle Tam, author of Nom Nom Paleo, Food for Humans, a New York Times bestselling cookbook.
- Muffin Cup Soufflés. Grated ginger provides a hit of spice in this inventive take on the classic bacon and egg muffin. One pointer: Sprinkle the bacon and scallion mixture after you’ve filled your muffin tins with the whipped eggs so each cup gets an equal amount of topping.
- Sausage Mini Frittatas. No coconut or almond flours in your pantry? No problem, since this Paleo-friendly recipe keeps it simple with eggs, tomatoes, scallions and sausage.
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From hurrythefoodup.com
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5/5 (1)Published 2021-11-25
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