Ditch those carb-loaded breakfasts and switch to these fabulous Veggie Egg Muffins. Loaded with your choice of mixed vegetables, nutritious eggs, and a blend of cheeses, these tasty muffins are the perfect way to kick start your day. They're also great for meal prepping, as you can make them ahead of time, store them in the fridge or freezer, and enjoy a healthy, delicious breakfast any day of the week.
The main ingredients of this recipe are quite common, but don't let that limit your creativity. Feel free to use any mix of vegetables you prefer or have at hand. You will also need some dry mustard powder, which can be found in the spice section of any supermarket. As for cheeses, we're using a blend of cheddar and parmesan. If you don’t regularly buy these, you can find them in the dairy aisle. Remember, fresh is always best!
Ingredients for Veggie Egg Muffins
Mixed vegetables: Provides a variety of essential vitamins and minerals. You can use your favorites or whatever you have available.
Oil: Used for sautéing the vegetables. You can use olive oil, canola oil, or any other cooking oil you prefer.
Eggs: The main source of protein in this recipe. They also bind everything together.
Milk: Helps create a lighter, fluffier texture in the muffins.
Black pepper & salt: Used to season the eggs. Adjust to taste.
Dry mustard powder: Adds a touch of heat and depth of flavor.
Onion: Adds a bit of crunch and flavor. You can use any type of onion you like.
Cheddar cheese: Adds a delicious, creamy flavor. You can also use a blend of cheeses if you prefer.
Parmesan cheese: Provides a sharp, salty flavor that pairs well with the other ingredients.
One reader, Ernaline Rudd says:
These veggie egg muffins are a game-changer! They're so versatile and delicious. I love how easy they are to make and how I can customize them with my favorite veggies. They're perfect for a quick and healthy breakfast or snack. I highly recommend trying them out!
Key Techniques for Perfecting Veggie Egg Muffins
How to chop vegetables: Chop the vegetables into small, uniform pieces to ensure even cooking and distribution within the egg muffins.
How to cook vegetables: Cook the chopped vegetables in oil until they are tender-crisp and any excess liquid is removed. This helps to enhance their flavor and texture in the egg muffins.
How to spray a muffin tin: Spray the muffin tin generously with cooking spray to prevent the egg muffins from sticking to the pan during baking.
How to divide ingredients: Divide the cooked vegetables, onions, and cheeses evenly among the wells of the muffin tin to ensure each egg muffin has a balanced combination of flavors.
How to mix eggs, milk, and seasonings: In a large bowl, thoroughly combine the eggs, milk, black pepper, salt, and dry mustard powder to create a well-seasoned egg mixture for the muffins.
How to pour eggs evenly: Pour the egg mixture evenly over each well of the muffin tin to ensure that each egg muffin has a consistent amount of egg and filling.
How to bake egg muffins: Bake the egg muffins in a preheated oven at 350 degrees Fahrenheit for 22 to 25 minutes, or until they are fully set and lightly golden on top.
How to serve or store egg muffins: After baking, remove the egg muffins from the tin and serve them warm, or allow them to cool completely before refrigerating or freezing for later consumption.
How To Make Veggie Egg Muffins
These egg muffins are a moist and delicious mix of fresh eggs, assorted vegetables, cheeses, and seasonings. It’s a great recipe for a delish breakfast.
Serves:
Ingredients
- 3cupsmixed vegetables,(broccoli, mushrooms, peppers, spinach etc.)
- 1tspoil
- 12largeeggs
- ¼cupmilk
- ½tspblack pepper & salt,to taste
- ½tspdry mustard powder
- 3tbsponion,minced
- 1cupCheddar Cheese
- ¼cupparmesan cheese
Instructions
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Preheat oven to 350 degrees F.
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Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.
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Spray a muffin tin very well with cooking spray.
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Divide the vegetables, onion, and cheeses over 12 wells.
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In a large bowl combine eggs, milk, and seasonings. Mix well.
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Pour eggs evenly over each well. Bake 22 to 25 minutes or until set.
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Remove from cups and serve warm or let cool completely and refrigerate/freeze.
Nutrition
- Calories: 156.11kcal
- Fat: 9.95g
- Saturated Fat: 4.35g
- Trans Fat: 0.15g
- Monounsaturated Fat: 3.29g
- Polyunsaturated Fat: 1.30g
- Carbohydrates: 4.88g
- Fiber: 1.28g
- Sugar: 1.59g
- Protein: 11.30g
- Cholesterol: 199.84mg
- Sodium: 273.97mg
- Calcium: 156.47mg
- Potassium: 209.77mg
- Iron: 1.36mg
- Vitamin A: 355.26µg
- Vitamin C: 2.23mg
Expert Tip for Achieving Fluffy Veggie Egg Muffins
When preparing your mixed vegetables for this recipe, consider sautéing them in the oil until they are just tender. This will help to remove any excess moisture that could make your egg muffins soggy. Additionally, when adding the eggs, ensure they are well beaten to create a fluffy and light texture in your muffins. Lastly, don't forget to properly grease your muffin tin to prevent sticking and to allow for easy removal of the muffins after baking.
Time-Saving Tips for Preparing Veggie Egg Muffins
Prep ahead: Chop and cook the vegetables in advance and store them in the refrigerator. This will save time when you're ready to make the muffins.
Use pre-shredded cheese: Opt for pre-shredded cheese to save time on grating. It's a convenient and time-saving option for this recipe.
Bake in bulk: Consider making a large batch and freezing the extra muffins for quick and easy breakfasts or snacks later on.
Invest in a good muffin tin: A high-quality non-stick muffin tin will make it easier to remove the egg muffins and save time on cleaning.
One-pan cooking: Cook the vegetables and eggs in the same pan to minimize clean-up and save time on washing multiple dishes.
Substitute Ingredients For Veggie Egg Muffins Recipe
mixed vegetables - Substitute with diced bell peppers, onions, and spinach: Bell peppers, onions, and spinach can add a similar crunch and flavor to the dish while providing a variety of nutrients.
large eggs - Substitute with silken tofu: Silken tofu can provide a similar texture and protein content, making it a suitable alternative for those looking to avoid eggs.
milk - Substitute with unsweetened almond milk: Unsweetened almond milk can provide a creamy texture and subtle nutty flavor, similar to dairy milk, while being a suitable option for those with lactose intolerance or following a vegan diet.
black pepper - Substitute with white pepper: White pepper can provide a milder and slightly different flavor profile, while still adding a hint of spiciness to the dish.
dry mustard powder - Substitute with prepared mustard: Prepared mustard can add a tangy and slightly pungent flavor similar to dry mustard powder, while also providing a creamy texture to the dish.
onion - Substitute with shallots: Shallots can offer a milder and sweeter flavor compared to onions, adding a subtle depth to the dish.
cheddar cheese - Substitute with mozzarella cheese: Mozzarella cheese can provide a similar creamy texture and mild flavor, making it a versatile substitute in various recipes.
parmesan cheese - Substitute with pecorino Romano cheese: Pecorino Romano cheese can offer a similar salty and nutty flavor, adding depth to the dish while providing a suitable alternative to parmesan cheese.
Creative Ways to Serve Veggie Egg Muffins
Elevate the plating: Arrange the veggie egg muffins on a sleek, white, oval-shaped plate to create a visually appealing display. The contrast of colors from the mixed vegetables and the golden-brown egg muffins will be striking.
Garnish with microgreens: Sprinkle a delicate assortment of microgreens, such as pea shoots and radish sprouts, on top of the muffins to add a pop of color and a fresh, earthy flavor.
Drizzle with balsamic reduction: Create an elegant design on the plate by drizzling a balsamic reduction in a zigzag pattern, adding a touch of sweetness and acidity to complement the savory flavors of the muffins.
Use a fine dining plating technique: Employ the quenelle technique to shape a small portion of the muffin mixture into an elegant, elongated shape, showcasing the attention to detail and precision in the presentation.
Incorporate edible flowers: Place a few edible flowers, such as nasturtiums or pansies, strategically around the plate to introduce a subtle floral note and enhance the overall aesthetic appeal.
Add a touch of gold leaf: For a luxurious touch, delicately place a few edible gold leaf flakes on the plate to elevate the visual presentation and create a sense of opulence.
Essential Kitchen Tools for Making Veggie Egg Muffins
- Oven: An appliance used for baking, roasting, and heating food.
- Muffin tin: A baking pan with cup-shaped molds used to bake muffins or cupcakes.
- Cooking spray: A sprayable oil used to prevent food from sticking to pans and dishes.
- Large bowl: A container for mixing ingredients, usually with a wide opening and ample space.
- Whisk: A kitchen tool used for blending and mixing ingredients together.
- Cutting board: A flat surface used for cutting and preparing ingredients.
- Knife: A sharp tool used for cutting and chopping ingredients.
- Spatula: A kitchen tool with a broad, flat, flexible blade used for lifting and turning food.
- Measuring cups and spoons: Tools used to measure precise amounts of ingredients for cooking and baking.
- Mixing spoon: A long-handled spoon used for stirring and mixing ingredients.
- Muffin liners: Paper or silicone liners used to prevent muffins from sticking to the pan.
Storing and Freezing Veggie Egg Muffins for Later
- Let the veggie egg muffins cool completely before storing them in an airtight container or ziplock bag. They can be stored in the refrigerator for up to 5 days.
- For longer storage, freeze the cooled muffins in a freezer-safe container or ziplock bag. They can be frozen for up to 2 months.
- To reheat the refrigerated muffins, simply microwave them for 30-60 seconds or until heated through.
- For frozen muffins, thaw them overnight in the refrigerator and then reheat in the microwave for 30-60 seconds or until heated through. Alternatively, you can reheat them directly from frozen by microwaving for 1-2 minutes or until heated through.
- These veggie egg muffins are perfect for meal prepping and can be enjoyed as a quick and healthy breakfast or snack on-the-go. They are also great for packed lunches or picnics.
- If you want to add some variety to your muffins, try experimenting with different vegetables, cheeses, or even adding some cooked meat like bacon or sausage. The possibilities are endless!
The Best Methods for Reheating Veggie Egg Muffins
Microwave: Place the veggie egg muffins on a microwave-safe plate and heat them for 30-45 seconds, or until they reach your desired temperature. Be careful not to overheat them, as this can cause the eggs to become rubbery.
Oven: Preheat your oven to 350°F (175°C). Place the veggie egg muffins on a baking sheet and heat them for 5-7 minutes, or until they are heated through. This method will help to restore some of the crispiness to the exterior of the muffins.
Air fryer: If you have an air fryer, you can use it to reheat your veggie egg muffins quickly and easily. Preheat the air fryer to 350°F (175°C) and place the muffins in the basket. Heat them for 3-5 minutes, or until they are heated through and slightly crispy on the outside.
Stovetop: If you prefer a softer texture, you can reheat your veggie egg muffins on the stovetop. Place them in a non-stick skillet over medium-low heat and cover the pan with a lid. Heat them for 3-5 minutes, or until they are heated through. You can add a splash of water to the pan to create steam and help keep the muffins moist.
Toaster oven: If you have a toaster oven, you can use it to reheat your veggie egg muffins quickly and easily. Preheat the toaster oven to 350°F (175°C) and place the muffins on the rack. Heat them for 3-5 minutes, or until they are heated through and slightly crispy on the outside.
Interesting Trivia About Veggie Egg Muffins
The veggie egg muffins recipe is a great make-ahead option for busy mornings. You can customize the vegetables to your liking, making it a versatile and healthy breakfast choice.
Budget-Friendly: Making Veggie Egg Muffins at Home
This veggie egg muffin recipe is highly cost-effective for a household. With a variety of vegetables and cheese, it offers a nutritious and budget-friendly option. The use of eggs as the main ingredient keeps the cost low, making it an affordable choice for families. The approximate cost for a household of 4 people is around $10-12, making it an excellent option for those looking to save money while still enjoying a delicious and healthy meal. Overall Verdict: 9/10
Are Veggie Egg Muffins a Healthy Breakfast Choice?
The veggie egg muffins recipe is a healthy and nutritious breakfast option. Here's why:
- It's packed with 3 cups of mixed vegetables, providing a good amount of fiber, vitamins, and minerals.
- The recipe uses 12 large eggs, which are an excellent source of high-quality protein, essential for building and repairing tissues.
- The addition of milk adds calcium and vitamin D, important for bone health.
- The recipe includes onion, which contains antioxidants and may help boost immunity.
- Cheddar and parmesan cheese provide calcium and protein, but they also add saturated fat and sodium to the dish.
While this recipe is generally healthy, there are a few ways to make it even more nutritious:
- Use a variety of colorful vegetables to increase the diversity of nutrients in the muffins. Consider adding spinach, bell peppers, or mushrooms.
- Replace the whole milk with a lower-fat option, such as skim milk or unsweetened almond milk, to reduce the overall fat content.
- Reduce the amount of cheddar cheese or opt for a lower-fat cheese to decrease the saturated fat content.
- Use a combination of whole eggs and egg whites to lower the cholesterol content while maintaining the protein.
- Add herbs and spices, such as basil, thyme, or smoked paprika, to enhance the flavor without increasing the sodium content.
- Consider using a silicone muffin tin or parchment paper liners to minimize the need for cooking spray, which can contain added oils and chemicals.
Our Editor's Opinion on the Veggie Egg Muffins Recipe
The veggie egg muffins recipe is a versatile and nutritious option for a quick and easy breakfast or snack. The combination of mixed vegetables, eggs, and cheeses provides a flavorful and satisfying dish. The use of dry mustard powder adds a subtle depth of flavor, while the cheddar and parmesan cheeses contribute a rich and savory element. This recipe allows for customization with different vegetable combinations, making it adaptable to personal preferences. The muffins can be made ahead of time and stored in the refrigerator or freezer, offering convenience for busy schedules. Overall, it's a delightful and practical recipe for any mealtime.
Enhance Your Veggie Egg Muffins Recipe with These Unique Side Dishes:
Tasty Alternatives to Veggie Egg Muffins
Appetizers and Desserts That Complement Veggie Egg Muffins
Why trust this Veggie Egg Muffins Recipe:
This recipe offers a delightful combination of mixed vegetables and cheese, providing a burst of flavors and textures. The use of eggs and milk ensures a creamy and satisfying consistency. The incorporation of onion adds a subtle yet savory undertone, enhancing the overall taste. The inclusion of black pepper and mustard powder further elevates the dish with a hint of warmth and depth. With a careful balance of ingredients and meticulous instructions, this recipe guarantees a delightful and wholesome culinary experience.
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