Healthy Veggie Egg Muffins Food
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
VEGGIE EGG MUFFINS
Veggie Egg Muffins are a simple mixture of eggs and fresh veggies which are baked to perfection in a muffin tin to create easy and portable breakfast muffins!
Provided by Holly Nilsson
Categories Breakfast
Time 32m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 144 kcal, Carbohydrate 7 g, Protein 10 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 175 mg, Sodium 274 mg, Fiber 1 g, ServingSize 1 serving
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
MUFFIN TIN CUSTOMIZABLE VEGGIE EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, fresh spinach, tomato, onion, bell pepper, broccoli, cheddar cheese
Provided by Merle O'Neal
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 75 calories, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
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