Looking for a quick, delicious way to jumpstart your morning without loading up on carbs? Enter these Zesty Veggie Egg Muffins! They pack a punch of fiber from fresh vegetables, plus plenty of protein to keep you feeling satisfied all the way to lunch. Better yet, they’re simple to prep ahead of time, so you can grab them on your way out the door.
Ingredients
- 6 large eggs
- ½ cup egg whites
- 1 cup chopped spinach
- ½ cup diced bell peppers (any color)
- ¼ cup finely chopped red onion
- ½ cup shredded cheddar cheese (optional or use low-fat)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Cooking spray
Instructions
Preheat your oven to 350°F (175°C) and lightly spray a 12-cup muffin pan with cooking spray. In a medium bowl, whisk together the eggs, egg whites, salt, and pepper until everything is well combined.
Fold in the chopped spinach, bell peppers, red onion, and shredded cheddar cheese (if using) until evenly distributed. Carefully divide the mixture among the muffin cups, filling each cup about three-quarters full.
Bake for approximately 15–18 minutes, or until the egg muffins are set and a toothpick inserted into the center comes out clean. Remove from the oven and let them cool for a couple of minutes before gently lifting them out of the muffin pan.
These Zesty Veggie Egg Muffins are perfect for anyone pursuing a low-carb, high-fiber lifestyle or just wanting to slip more veggies into their mornings. Feel free to swap in your favorite mushrooms or zucchini, or top them with a sprinkle of fresh herbs for extra color and flavor. The best part? You can store them in the fridge or freezer and reheat as needed, making them a convenient, nourishing, and utterly tasty breakfast for busy days.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.