These Healthy Veggie Egg Muffins are packed with tons of flavor, are super easy to make, and are perfect for grabbing on-the-go during those busy mornings!
Ingredients:
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1 Tbsp olive oil
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1/2 yellow onion, chopped
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2 cloves garlic, minced
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1/2 zucchini, shredded
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1 red bell pepper, chopped
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8 large eggs
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2 cups arugula, roughly chopped
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1/4 cup shredded Parmesan cheese
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Salt and pepper, to taste
Instructions:
Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes unil tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes.
Fill each muffin tin about 2/3rds full with veggie mixture.
In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.
Bake muffins for about 20 minutes, until they've risen and are slightly browned.
Enjoy!
Tip: These egg muffins can be stored in the fridge for a quick breakfast throughout the week. Simply reheat in the microwave for 30-45 seconds before serving.
Nutrition:
Serving: 1 muffin | Calories: 75kcal | Carbohydrates: 2.5g | Protein: 5.1g | Fat: 4.9g | Saturated Fat: 1.5g | Sodium: 171.5mg | Fiber: 0.5g | Sugar: 1.2g
Nutrition inforation is automatically calculated, so should only be used as an approximation.
Gellner, K. (2024b, March 22). Healthy veggie egg muffins. Eat Yourself Skinny. https://www.eatyourselfskinny.com/healthy-veggie-egg-muffins/