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Easy Egg and Veggie Breakfast Muffins

By January 24, 2018Recipes
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Mornings 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?

Easy Egg and Veggie Breakfast Muffins

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.

Easy Egg and Veggie Breakfast Muffins

Easy Egg and Veggie Breakfast Muffins

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
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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.

Category Breakfast, Paleo, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Shannon Gilson

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

  1. Preheat oven to 350 degrees Fahrenheit.
  2. 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.

  3. 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.

  4. Add all your vegetables to the skillet and sauté for 4-5 more minutes.
  5. Remove vegetable skillet from heat.
  6. 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.

  7. Whisk eggs in a small bowl. Add in oregano, parsley, sea salt and pepper. Whisk to combine.
  8. Pour eggs over vegetables in muffin tins evenly, filling almost to the top.
  9. Bake egg muffins in the oven for 18-20 minutes, or until the eggs have set and puffed up.
  10. Let cool for a few minutes and carefully remove egg muffins from tin and enjoy hot.
  11. Egg muffins will keep for a week in the refrigerator in an airtight container.
Shannon Gilson on Instagram
Shannon Gilson
Shannon is an artist living in Grantham, New Hampshire, with her husband, four pups, and two cats. She graduated with a BFA from Suffolk University and is happily putting her fine art degree to good use.

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.

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