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Savory Baked Egg and Veggie Muffins are a delightful and nutritious breakfast option that combines the goodness of eggs with a variety of fresh vegetables. These muffins are not only easy to prepare but also incredibly versatile, allowing you to customize the ingredients based on your personal taste preferences or seasonal produce availability. They serve as a perfect on-the-go meal, packed with protein, vitamins, and minerals that provide a balanced start to your day. Whether you follow a specific diet or simply want to incorporate more vegetables into your meals, egg muffins can cater to various dietary needs while remaining delicious and satisfying.

Savory Baked Egg and Veggie Muffins

Start your day with Savory Baked Egg and Veggie Muffins, a nutritious and delicious breakfast option! Packed with protein and vibrant veggies like spinach, bell peppers, and tomatoes, these muffins offer a customizable, on-the-go meal that caters to various diets. Easy to prepare, they can be enjoyed fresh or meal-prepped for the week. Perfect for busy mornings or a healthy snack anytime, these muffins are a flavor-packed way to boost your nutrition!
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Ingredients
  

6 large eggs

1 cup milk (dairy or non-dairy)

1 cup fresh spinach, chopped

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

1/2 cup cherry tomatoes, halved

1/2 cup onion, finely chopped

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

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking spray or muffin liners for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a standard muffin tin with cooking spray or line with muffin liners.

    Prepare the Veggies: In a skillet over medium heat, sauté the chopped onions and bell peppers for about 3-4 minutes until they become tender. Add the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and let cool slightly.

      Mix the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the garlic powder, paprika, salt, and black pepper for flavor.

        Combine Ingredients: Gently fold the sautéed veggies into the egg mixture. Add the halved cherry tomatoes and shredded cheese, mixing until evenly distributed.

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

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and the tops are golden brown. An inserted toothpick should come out clean.

              Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack.

                Enjoy: Serve warm or allow to cool completely and store in an airtight container in the refrigerator for a quick and healthy breakfast or snack.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins