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Savory Veggie-Packed Egg Muffins Recipe
Looking for a nutritious and quick breakfast option? These savory veggie-packed egg muffins are just what you need! They’re not only easy to make but also versatile enough to accommodate whatever vegetables you have on hand. Perfect for busy mornings, you can prepare a batch and enjoy them throughout the week.
For a skillet option, try a fluffy veggie omelet.
These egg muffins deliver a delightful taste with every bite. Imagine fluffy eggs mixed with vibrant vegetables like bell peppers, spinach, and onions, creating a satisfying and protein-rich meal. You can even customize them by adding your favorite cheese or herbs for an extra flavor boost.
Whether you’re meal prepping for the week or need a quick snack, these egg muffins are here to save the day. They’re portable, delicious, and a great way to sneak in some veggies!
Pair with avocado toast for a complete breakfast spread.
Nutritious and Easy Veggie-Packed Egg Muffins
Savory Veggie-Packed Egg Muffins Recipe
Course: Meal Prep for AthletesCuisine: AmericanDifficulty: Easy12
servings10
minutes20
minutes100
kcalThese veggie-packed egg muffins are fluffy, flavorful, and bursting with the goodness of fresh vegetables. Each bite is a perfect blend of eggs and colorful veggies, making them a tasty and healthy option for breakfast or snacks.
Ingredients
6 large eggs
1 cup bell peppers, diced
1 cup spinach, chopped
1/2 cup onion, diced
1/2 cup shredded cheese (cheddar or your choice)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika (optional)
Cooking spray or oil for greasing muffin tin
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or a light coating of oil.
- Prepare the Mixture: In a large bowl, whisk together the eggs, salt, pepper, garlic powder, and paprika until well combined.
- Add Vegetables: Stir in the diced bell peppers, chopped spinach, diced onion, and shredded cheese until evenly mixed.
- Fill the Muffin Tin: Pour the egg and vegetable mixture into each muffin cup, filling them about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Cool and Serve: Allow the muffins to cool for a few minutes before removing them from the tin. Enjoy warm or store in an airtight container in the fridge for up to a week.
Key Prep Tips
- Grease the Muffin Tin: Use a non-stick spray or line the tin with silicone muffin liners to ensure easy removal of the egg muffins.
- Chop Veggies Finely: Dice vegetables like bell peppers, spinach, or mushrooms into small pieces for even distribution and quicker cooking.
- Whisk Thoroughly: Beat the eggs well with a splash of milk (optional) for a fluffy texture.
- Don’t Overfill: Leave a small gap at the top of each muffin cup as the mixture will puff up slightly during baking.
Suggested Variations
- Protein Boost: Add cooked turkey sausage, crumbled tofu, or shredded chicken to the mixture.
- Cheese Options: Incorporate shredded cheddar, feta, or mozzarella for added flavor.
- Spice it Up: Sprinkle with chili flakes, paprika, or garlic powder for an extra kick.
- Herbal Additions: Mix in fresh herbs like parsley, chives, or basil for a burst of freshness.
Serving Suggestions
- As a Grab-and-Go Snack: Perfect for busy mornings or pre/post-workout snacks.
- Pair with Sides: Serve with a slice of whole-grain toast, avocado slices, or a fresh fruit salad for a balanced meal.
- Beverages: Complement with a smoothie, freshly squeezed orange juice, or a hot cup of coffee.
- Meal Prep Tip: Store in an airtight container in the fridge for up to 5 days or freeze for longer. Reheat in the microwave for 30 seconds for a quick meal.