Egg And Veggie Muffins Recipes
100-CALORIE CHEESE, VEGETABLE AND EGG MUFFINS
100-calorie, portable, baked egg muffins that you can enjoy without worry! These healthy egg muffins are stuffed with protein, veggies, and cheese. The best kind of breakfast! Or snack. Or dinner.
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan extremely well with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off stuck food; set pan aside.
- In a large bowl add carrots, peppers, peas, corn (or mix and match with your favorite vegetables; read blog post for suggestions) and toss to combine.
- Loosely pile about 3 tablespoons of vegetable mixture to each muffin cavity, or enough so that each is filled to about 2/3 to 3/4 full; equally distribute filling mixture among cavities until gone; set pan aside.
- In a 2-cup glass measuring cup (the measuring cup makes for easy pouring), crack the eggs and lightly beat with a whisk.
- Add the salt and pepper, to taste, and whisk to combine.
- Pour about 2-3 tablespoons of egg into each cavity, equally distributing among the cavities. They will be about 3/4 full after being topped off with egg.
- Top each cup with a generous pinch of cheese, about 1 tablespoon each.
- Bake for about 18 to 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven, but sink upon cooling.
- Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing. You will likely need to rim each cavity with a small knife to help dislodge muffins. I find it easiest to rim with a knife and then 'pop' the muffin out using a small spoon.
Nutrition Facts : Calories 100 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 133 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
EGG AND VEGGIE MUFFINS
These veggie egg muffins are great for those busy mornings. They freeze easily.
Provided by Chef Lizzie
Categories Breakfast and Brunch Eggs
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix flour, Cheddar cheese, spinach, corn, milk, egg whites, and tomato in a large bowl until well combined. Spoon mixture into the muffin tin.
- Bake in the preheated oven until tops are set and edges start to pull away from the sides of the muffin cups, 20 to 25 minutes. Cool for 5 minutes before removing from the tin.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 14.2 g, Cholesterol 10.1 mg, Fat 3.5 g, Fiber 2.3 g, Protein 5.7 g, SaturatedFat 2 g, Sodium 77.2 mg, Sugar 1 g
VEGGIE EGG MUFFINS WITH SPINACH AND MUSHROOMS
Easy egg muffins with spinach, mushrooms, and cheese.
Provided by shouthurray
Categories Breakfast and Brunch Eggs
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a 12-cup silicone muffin pan with cooking spray. Divide spinach and mushrooms evenly among the muffin cups, filling each about 2/3 full. Sprinkle 1 teaspoon mozzarella cheese on top.
- Beat eggs and sour cream together until well combined. Season with salt and pepper. Mix in Italian seasoning and garlic salt. Pour into muffin cups until almost full.
- Bake in the preheated oven until muffins have risen, tops are lightly browned, and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Loosen muffins with a butter knife and remove from the pan.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 2.7 g, Cholesterol 163.8 mg, Fat 7.2 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 3.1 g, Sodium 346.1 mg, Sugar 0.8 g
HEALTHY BREAKFAST EGG MUFFINS
Healthy Breakfast Egg Muffins. Easy, low carb and freezer friendly, these egg muffin cups are easy to store and reheat. Add spinach, sausage or hash browns! You can make them cheesy or keep them dairy free for a Paleo and Whole30 breakfast.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
- In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
- Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).
Nutrition Facts : ServingSize 1 muffin, Calories 70 kcal, Carbohydrate 3 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 148 mg, Fiber 1 g, Sugar 2 g
MUFFIN TIN CUSTOMIZABLE VEGGIE EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, fresh spinach, tomato, onion, bell pepper, broccoli, cheddar cheese
Provided by Merle O'Neal
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF (180ºC).
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake at 350°F (180°C) for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 75 calories, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
EGG AND VEGETABLE MUFFINS RECIPE
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 F. Melt some cooking fat in skillet placed over a medium-high heat. Cook the onion, bell peppers, and garlic until soft and fragrant, about 5 minutes. Add the mushrooms and spinach and cook for another 2 to 3 minutes. Season everything to taste. Whisk the eggs together in a big bowl, and add the bell pepper & spinach mixture. Grease a muffin tin and pour the mixture evenly into the muffin cups. Place in the oven and bake for 20 to 25 minutes.
EGG & VEGGIE MUFFINS, 2 WAYS
These breakfast muffins are the perfect on-the-go meal. They're simple to make and you can make bake them ahead of time for quick breakfast throughout the week.
Provided by Tiffani Bachus
Categories Breakfast, Make-Ahead, Snack
Yield 12
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F. Whisk together eggs and almond milk. Season with salt and pepper. 2. Mist a 12-count muffin tin with cooking spray. Add spinach, mushrooms and onion to 6 muffin cups and tomato, basil and garlic to remaining 6, making 12 total. 3. Pour egg mixture in each muffin tin until almost full. Bake for 15 minutes, until set. Remove and let cool completely before storing. (Makes 12 muffins/2 per serving.)
KETO EGG MUFFINS RECIPE
Learn how to make egg muffins for a grab-and-go breakfast you can meal prep, with 15 flavor variations! You'll love this healthy keto breakfast egg muffin cups recipe.
Provided by Maya Krampf
Categories Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).
Nutrition Facts : Calories 124 kcal, Carbohydrate 2.5 g, Protein 6.7 g, Fat 9.7 g, SaturatedFat 2.9 g, Cholesterol 131.4 mg, Sodium 288.1 mg, Fiber 0.7 g, Sugar 1.2 g, ServingSize 1 serving
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