Reading Time: 3 minutesMornings just got a lot saner with these easy and nutritious egg and veggie breakfast muffins. Eating healthy can be tough on busy mornings when you lack the time to make a wholesome breakfast. Grabbing something quick to eat in the car is sometimes the only option. So, why not be prepared for those days with a pre-made breakfast that’s healthy and great on the go?
I like to make these breakfast muffins at the start of the week and then I’m set for every morning (unless my husband eats them all on me). But, in addition to being a simple and handy breakfast, these muffins also work great for anytime snacks. They are also super versatile because the veggie and protein options are endless. In fact, they’re a great way to increase your vegetable intake.
This is a basic recipe for what you can put in the breakfast muffins, but the beauty of these muffins is that they’ll taste amazing if you swap out or add vegetables as needed (depending on what you have in your fridge at the time), and add protein like cooked chicken, bacon, steak, or sausage.
Easy Egg and Veggie Breakfast Muffins
In addition to being a simple and handy breakfast, these muffins also work great for anytime snacks. They are also super versatile because the veggie and protein options are endless.
Ingredients
- 8 large eggs
- 2 Tbsp avocado oil (or oil of your choice) divided
- 1 garlic clove minced
- 1/4 cup yellow onion diced
- 1/2 bell pepper diced
- 1/2 cup broccoli diced
- 1/3 zucchini chopped
- 6 asparagus chopped
- 3 cups spinach or greens of choice, chopped
- 1/4 tsp dried oregano
- 1/4 tsp dried parsley
- Sea salt and pepper to taste
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Grease 12 muffin tins with one tablespoon of avocado oil (or oil of your choice) and set aside. You can also use a silicone pan, silicone liners, or paper muffin liners for this step.
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Heat a large skillet over medium heat and add one Tbsp. avocado oil. Add onion and garlic and saute for 3 minutes, until slightly translucent.
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Add all your vegetables to the skillet and sauté for 4-5 more minutes.
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Remove vegetable skillet from heat.
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Scoop a heaped tablespoon of sauteed vegetables into greased muffin tins evenly, using up all the vegetable mixture. The vegetables should fill up about 3/4 of the cup.
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Whisk eggs in a small bowl. Add in oregano, parsley, sea salt and pepper. Whisk to combine.
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Pour eggs over vegetables in muffin tins evenly, filling almost to the top.
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Bake egg muffins in the oven for 18-20 minutes, or until the eggs have set and puffed up.
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Let cool for a few minutes and carefully remove egg muffins from tin and enjoy hot.
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Egg muffins will keep for a week in the refrigerator in an airtight container.
She enjoys traveling around the world with her husband, exploring as many places and local food dishes as possible. Shannon feels that eating a country’s specialty food not only connects you to the culture, it also ensures you’re eating fresher and more local, too.
You can follow Shannon’s travels and art on Instagram.
