Description

These Vegetable Egg Muffins combine the silky texture of perfectly baked eggs with the vibrant crunch of fresh vegetables, offering a nutritious breakfast option that is quick and convenient.

Ingredients

Scale

12 large Pasture-Raised Eggs
1 cup Fresh Spinach, roughly chopped
1 Red Bell Pepper, finely diced
1/2 cup Red Onion, finely minced
1/2 cup Broccoli Florets, chopped
1 tablespoon Avocado Oil
1/2 teaspoon Sea Salt
1/4 teaspoon Cracked Black Pepper
1/2 teaspoon Garlic Powder
Optional: 1/4 cup Feta or Goat Cheese

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Instructions

Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin with Avocado Oil
Heat the Avocado Oil in a skillet over medium heat, add the red onions, bell peppers, and broccoli, and sauté for 5-6 minutes until softened
Add the chopped spinach to the skillet during the last minute of cooking, then remove from heat and let cool slightly
In a bowl, crack the 12 eggs and whisk in salt, black pepper, and garlic powder until light and fluffy
Distribute the sautéed vegetables evenly into the muffin cups
Pour the egg mixture over the vegetables, filling each cup about 3/4 full
Bake for 20-25 minutes until centers are set and tops are slightly golde
Allow to cool for 5 minutes in the tin, then gently remove the muffins

Notes

Avoid overbaking to maintain the texture of the muffins.

Control moisture by sautéing high-moisture vegetables before adding them.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 95 kcal
Sugar: 1g
Sodium: 150mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: NA
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 7g
Cholesterol: 185mg