Start your mornings with these easy, protein-packed Veggie Egg Muffins! Loaded with fresh vegetables and fluffy eggs, they’re a quick and wholesome option the whole family will love. Perfect for busy weekdays, these muffins can be made ahead of time, stored in the fridge, and reheated in seconds for a nutritious grab-and-go breakfast.
Utensils Used
Ingredients
1 onionChopped (if not sautéing your veggies, you can omit the onions and sub with bell pepper)
1 cup spinachChopped
1 cup cherry tomatoesQuartered
¼ cup shredded cheese
9 large eggs
¼ tsp salt
¼ tsp pepper
1 tbsp avocado oilIf sautéing your veggies first
2If sautéing your veggies, then heat a small pan on low-medium flame. Coat in oil and sauté your onion, spinach, and tomatoes until golden.
3Divide the veggies amongst the 12 muffin cups.
4Crack your eggs in a bowl. I prefer using a spouted mixer for easy mixing and pouring. Pour into each of the 12 muffin cups.
5Sprinkle the cheese, salt, and pepper over each muffin tin and swirl together with a spoon. You can also add extra cheese on top.
6Bake for 20-25 minutes or until the internal temp of the egg muffin reaches 160°F. Let the muffins cool, and then eat right away or store in the fridge or freezer.
Ingredients
Utensils Used
Ingredients
1 onionChopped (if not sautéing your veggies, you can omit the onions and sub with bell pepper)
1 cup spinachChopped
1 cup cherry tomatoesQuartered
¼ cup shredded cheese
9 large eggs
¼ tsp salt
¼ tsp pepper
1 tbsp avocado oilIf sautéing your veggies first
Directions
2If sautéing your veggies, then heat a small pan on low-medium flame. Coat in oil and sauté your onion, spinach, and tomatoes until golden.
3Divide the veggies amongst the 12 muffin cups.
4Crack your eggs in a bowl. I prefer using a spouted mixer for easy mixing and pouring. Pour into each of the 12 muffin cups.
5Sprinkle the cheese, salt, and pepper over each muffin tin and swirl together with a spoon. You can also add extra cheese on top.
6Bake for 20-25 minutes or until the internal temp of the egg muffin reaches 160°F. Let the muffins cool, and then eat right away or store in the fridge or freezer.
Kid-Friendly Veggie Egg Muffins
Discover more from LivLaughCook
Subscribe to get the latest posts sent to your email.
