Description
Discover a delicious low carb breakfast option with our recipe for Veggie Egg Muffins. Packed with nutrients and flavor, these muffins are a perfect way to start your day.
Ingredients
- 1 cup spinach (30g)
- 1/2 cup cherry tomatoes, diced (75g)
- 1/4 cup bell pepper, diced (40g)
- 1/4 cup onion, finely chopped (40g)
- 6 large eggs
- 1/4 cup shredded beef cheese (28g)
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1/4 teaspoon (1 ml) garlic powder
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a muffin tin or line with silicone muffin cups.
- Wash and chop 1 cup of spinach.
- Dice 1/2 cup of cherry tomatoes.
- Dice 1/4 cup of bell pepper.
- Finely chop 1/4 cup of onion.
- In a large bowl, crack and whisk 6 large eggs until combined.
- Add spinach, cherry tomatoes, bell pepper, and onion to the eggs.
- Mix in 1/4 cup of shredded cheddar cheese.
- Season with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder.
- Stir the mixture until all ingredients are evenly distributed.
- Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden.
- Remove from the oven and let cool for a few minutes before serving.
- Carefully remove the muffins from the tin and enjoy.
Notes
- Consider enhancing the flavor by adding a sprinkle of fresh parsley or chives before baking.
- Boost the protein content by incorporating cooked and crumbled turkey bacon or turkey sausage into the egg mixture.
- Experiment with various cheeses like goat cheese or cheddar for a unique twist.