Egg and veggie cheese muffins for breakfast are a convenient way to enjoy a delicious and healthy morning meal. Here’s a basic recipe you might like:
Ingredients:
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheese (cheddar or any cheese of your choice)
- 1 cup chopped vegetables (such as bell peppers, spinach, onions, tomatoes)
- Salt and pepper to taste
- Cooking spray or butter for greasing muffin tin
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or butter.
- Prepare the ingredients: In a mixing bowl, whisk the eggs and milk until well combined. Season with salt and pepper.
- Add the vegetables and cheese: Stir the chopped vegetables and grated cheese into the egg mixture. Mix until evenly distributed.
- Fill the muffin tin: Pour the egg mixture evenly into the greased muffin tin, filling each cup about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Cool and serve: Remove from the oven and let the muffins cool in the tin for a few minutes. Then, gently remove them from the tin and serve warm.
Tips:
- Preparation: Ensure all ingredients are chopped finely for even distribution.
- Greasing: Grease the muffin tin well to prevent sticking.
- Baking Time: Keep an eye on baking time to avoid overcooking and drying out the muffins.
- Storage: They can be refrigerated for a few days and reheated in the microwave for a quick breakfast.
Variations:
- Vegetable Options: Use a variety of vegetables such as spinach, bell peppers, mushrooms, tomatoes, or zucchini.
- Cheese Choices: Experiment with different cheeses like cheddar, mozzarella, feta, or goat cheese for varied flavors.
- Meat Additions: Add cooked bacon, sausage, or ham for a heartier muffin.
- Herbs and Seasonings: Enhance flavor with herbs like parsley, chives, or basil. Season with salt, pepper, or a dash of paprika.
- Spice it Up: Add a pinch of red pepper flakes or a splash of hot sauce for a spicy kick.
Macros
- Calories: Approximately 110
- Protein: Approximately 8 grams
- Fat: Approximately 7.5 grams
Frequently Asked Questions for Egg and Veggies Cheese Muffins
1. Can I make these muffins ahead of time?
- Yes, breakfast egg muffins are great for meal prep. You can make a batch ahead of time and store them in the refrigerator for up to 3-4 days. They can be reheated in the microwave or oven.
2. Are breakfast egg muffins healthy?
- They can be a nutritious choice, especially when packed with vegetables and made with minimal added fats. Eggs provide protein, while vegetables add fiber and essential nutrients.
3. What vegetables work well in egg muffins?
- Vegetables like bell peppers, spinach, onions, mushrooms, tomatoes, and broccoli work well. Be sure to chop them finely or sauté them lightly before adding to the muffin cups for even cooking.
4. Can I freeze egg muffins?
- Yes, you can freeze them for longer storage. Wrap each muffin individually in plastic wrap or foil, then place in a freezer-safe container or bag. They can be reheated from frozen in the microwave or oven.
5. What is the best way to store leftover egg muffins?
- Store them in an airtight container in the refrigerator. Separate layers with parchment paper to prevent sticking. They can also be stored in the freezer for longer storage.
6. Can I make these muffins without cheese?
- Yes, you can omit the cheese if you prefer or use a dairy-free alternative. The muffins will still hold together well and be flavorful from the vegetables and seasonings.
7. Are egg muffins suitable for a low-carb or keto diet?
- Yes, they are often used in low-carb and keto diets because they are high in protein and healthy fats, and can be made without adding carb-heavy ingredients.
Breakfast Egg and veggies cheese Muffins
Egg and veggie cheese muffins for breakfast are a convenient way to enjoy a delicious and healthy morning meal.
Ingredients
- 6 large eggs
- ½ cup milk
- 1 cup shredded cheese cheddar or any cheese of your choice
- 1 cup chopped vegetables such as bell peppers, spinach, onions, tomatoes
- Salt and pepper to taste
- Cooking spray or butter for greasing muffin tin
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or butter.
- Prepare the ingredients: In a mixing bowl, whisk the eggs and milk until well combined. Season with salt and pepper.
- Add the vegetables and cheese: Stir the chopped vegetables and grated cheese into the egg mixture. Mix until evenly distributed.
- Fill the muffin tin: Pour the egg mixture evenly into the greased muffin tin, filling each cup about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Cool and serve: Remove from the oven and let the muffins cool in the tin for a few minutes. Then, gently remove them from the tin and serve warm.
Notes
Keep an eye on baking time to avoid overcooking and drying out the muffins.
Experiment with different cheeses like cheddar, mozzarella, feta, or goat cheese for varied flavors.