I don’t know about you, but I LOVE breakfast food. Muffins, casseroles, bagels, waffles, eggs, cereal, oatmeal – you name it and I LOVE it.
Omelets are one of my favorite things to eat and I always get really excited when we are at a hotel that has a chef who whips them up for hungry guests! Despite my love for omelets, I don’t often take the time to make them at home. I’ve been wanting to start eating more vegetables (I like veggies, but I’ve gotten really off track with healthy eating and sometimes eat zero vegetables in an entire day).
When my friend posted this super easy recipe on Facebook, I knew I needed to try it. While I have a sweet tooth and love this banana oatmeal muffins recipe and my morning coffee, I went ahead and made these egg and vegetable breakfast muffins and love them too!
Egg and Vegetable Breakfast Muffins ingredients
– 12 eggs
– approximately 3 cups of the veggies you prefer – consider tomatoes, peppers, spinach, mushrooms, onions
– salt and pepper
Egg and Vegetable Breakfast Muffins recipe
Preheat your oven to 350* Fahrenheit.
Crack 12 eggs into a large bowl. Whisk the eggs just until the yolk is broken and the mixture appears smooth. Add the chopped veggies and stir until the vegetables are covered in the egg. Spray muffin tray. Pour equal part of the mixture into a muffin tray, filling each hole about 2/3 full (the eggs will rise as they bake). Bake for about 25 minutes. Let the egg and vegetable muffins cool, cover them and keep them refrigerated. Reheat before eating. Serve within 4 days.
This recipe makes sixteen egg and vegetable breakfast muffins. I love eggs- they’re a good and inexpensive source of protein. There are countless health benefits of eggs so eat up!
The serving size is 4 egg and vegetable breakfast muffins. Serve with some toast, turkey bacon or a mini whole wheat bagel and you have a delicious, healthy and flavorful meal!
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