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Protein-packed and loaded with fiber-rich veggies, these egg muffins are the perfect breakfast for both busy kids & adults. The best part is that they can be customized with ay veggies on hand and spices. The veggies I usually have on hand are onions, spinach, and bell peppers so those are my go-to ingredients for this recipe. Chili flakes and garlic powder add the perfect touch of flavor to make these egg muffins a delicious breakfast pick. I also like to drizzle some hot sauce right before eating the egg muffins for added flavor.
These are perfect to make in bulk, freeze, and to quickly warm up whenever you need a quick on-the-go breakfast! Many times, I prep a breakfast bento box overnight that includes 2 of these muffins along with some fresh fruit, nuts, and some yogurt for a balanced & filling breakfast. Grab this recipe to keep on hand!
Veggie Loaded Egg Muffins Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Huma Naz
Ingredients: (adjust seasonings per taste)
2 large eggs
1/4 onion, chopped
1 handful baby spinach, chopped
4 baby bell peppers, chopped
1/2 tsp chili flakes
1/2 tsp. garlic powder
1/2 tsp. black pepper
Toppings: sprinkle of cilantro, cheese, green onions
Preheat the oven to 350 degrees F.
Add all chopped veggies, eggs, and seasonings to a mixing bowl
Stir the egg and veggie mix until well combined
Divide the egg and veggie mix among the 4 muffin cups on a muffin tin.
Sprinkle over your topping and bake for about 20 minutes or until eggs are set. Serve warm & enjoy!
Store extra egg muffin in the refrigerator for 3-4 days or freeze for about 2 months.
You can reheat any extra egg muffins in the air fryer or microwave.
I'd love to see your recreations- Don't forget to tag
@adoseofnutrition on instagram!
I will gladly drop a comment & share your recreation photo in my stories!
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