Egg Vegetable Muffins – A simple hearty muffin prepared using eggs, fresh vegetables, and spices! You can never go wrong with this protein-packed breakfasts. And it’s Paleo!
Hi there, it’s weekend finally. My weekend is reserved for household chores and for “ME” time. The temperature in Burgh is very unpredictable and it’s ever-changing. When every part of the East coast had heavy snowfall we had downpours. Burgh is different in every way. And that’s why love Burgh. I love simple yet healthy breakfasts on weekends. And this egg muffin is my favorite. I have been preparing it for my weekend brunch but then never captured or thought to post in my space. Today, here I am.
Ingredients:
- 8 Eggs beaten
- 1 cup Chopped Spinach
- 1 cup Chopped Bell Peppers (Use different colors)
- ½ cup Green Peas
- 2 Garlic, minced
- 1 cup chopped Onions
- Salt, as required
- 1 tablespoon Pepper
- 2 tablespoon Milk
Method:
- Preheat Oven to 400F
- Grease the muffin tin with non-sticking baking spray/oil/ghee
- In a bowl, add eggs, salt, pepper, and milk; Whisk then together.
- Divide the chopped veggies evenly into the muffin cups
- Pour the egg mixture evenly on top of the vegetables in the muffin cups
- Bake in the preheated oven for about 25 minutes until the eggs are cooked
- Insert a toothpick in the center of the muffin and if it comes out clean, then it’s done
- Allow it to cool down a bit for about 5 minutes, before scooping out.
- Enjoy egg veggie muffins warmly.
If you are looking for the egg breakfasts, then check out these recipes – Spinach Mushroom Scrambled Eggs and Ratatouille Fried Eggs
If you try the recipe (which I highly recommend personally), do let me know how they tasted in comments. If you like space, do like and follow my profile at here – Facebook, Google, Instagram
Thanks,
Karthi
