Crispy Veggie Egg Muffin Cups

In recent years, there has been a significant shift towards healthier breakfast options as more individuals prioritize nutritious yet convenient meals to start their day. Busy lifestyles often leave little time for elaborate breakfast preparations, making quick and healthy options essential. Amid this trend, Crispy Veggie Egg Muffin Cups have emerged as a popular choice for those seeking a delicious and nourishing way to fuel their mornings. These delightful morsels not only provide a hearty dose of protein and essential vitamins but also allow for a creative expression of flavors and textures, all in a convenient, portable muffin form.

Start your day on a healthful note with Crispy Veggie Egg Muffin Cups! These easy-to-make delights are packed with protein and essential vitamins, making them the perfect quick breakfast option. Customize with your favorite veggies like spinach, bell peppers, and tomatoes for a colorful twist. Ideal for meal prep, these muffin cups are not only nutritious but also deliciously satisfying. Enjoy a wholesome and convenient breakfast that fits perfectly into your busy lifestyle!

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Ingredients

6 large eggs

1 cup spinach, chopped

1/2 cup bell pepper, diced (red or yellow for sweetness)

1/2 cup zucchini, grated

1/4 cup red onion, finely chopped

1/2 cup cherry tomatoes, halved

1/2 cup cheese (cheddar, feta, or your choice), shredded

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Olive oil or cooking spray (for greasing the muffin tin)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with olive oil or cooking spray.

Prepare the Veggies: In a large mixing bowl, combine the chopped spinach, diced bell pepper, grated zucchini, red onion, cherry tomatoes, and cheese. Mix well to combine.

Whisk the Eggs: In another bowl, crack the eggs and whisk them until smooth. Add garlic powder, paprika, salt, and pepper. Mix until fully incorporated.

Combine Ingredients: Gently fold the vegetable mixture into the whisked eggs, ensuring that everything is evenly coated.

Fill the Muffin Tin: Pour the egg and veggie mixture into the greased muffin cups, filling each about 3/4 full to allow for rising.

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

Cool and Serve: Once cooked, remove from the oven and let them cool for a few minutes before carefully removing them from the muffin tin. Serve warm and enjoy!

Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days or freeze them for longer storage. Reheat in the oven or microwave before serving.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 12 servings