Breakfast Egg & Veggie Muffins (Dairy-Free)

Name: Breakfast Egg & Veggie Muffins (Dairy-Free)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 8 large Eggs; 2 cup spinach; 1 cup bell peppers; 1 cup zucchini; 0.5 cup onion; 2 clove garlic; 1 tbsp olive oil; 0.5 tsp salt; 0.25 tsp pepper; 2 tbsp fresh herbs (parsley, chives)

Easy and portable egg muffins packed with veggies and seasoned with herbs. A great way to sneak in extra nutrients and perfect for meal prep.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 185
Protein: 13 g
Fat: 12 g
Carbs: 6 g

Ingredients

for 4 servings

Eggs8 large
spinach2 cup
bell peppers1 cup
zucchini1 cup
onion0.5 cup
garlic2 clove
olive oil1 tbsp
salt0.5 tsp
pepper0.25 tsp
fresh herbs (parsley, chives)2 tbsp

Method

6 steps

Preheat oven to 375F and grease a muffin tin.
Heat olive oil in a skillet over medium heat. Sauté onion, garlic, bell peppers, and zucchini until softened. Add spinach and cook until wilted.
In a large bowl, whisk eggs with salt, pepper, and fresh herbs.
Stir the sautéed vegetable mixture into the egg mixture.
Divide the mixture evenly into the muffin tin cups.
Bake for 20-25 minutes until the centers are set and tops are golden.