Savory Veggie & Egg Breakfast Muffins
1 hour
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About Savory Veggie & Egg Breakfast Muffins
Start your day with a delicious and nutritious boost! These Savory Veggie & Egg Breakfast Muffins are packed with flavor and protein, making them the perfect grab-and-go breakfast or a satisfying snack. Made with wholesome brown bread, fresh spinach, tomatoes, and onions, they're a healthier alternative to traditional muffins.The combination of savory veggies and cheesy goodness, baked into convenient muffin cups, creates a delightful breakfast or brunch option. Easy to prepare and even easier to enjoy, these muffins are sure to become a family favorite.Perfect for meal prepping or busy mornings, these muffins offer a satisfying and convenient way to fuel your day the healthy way. Try them today!
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
Vegetables
Egg Mixture
- 6 Eggs
- 1 tsp Chili Flakes
- 1.5 tsp Salt or to taste
- 1 tbsp Oil for greasing the muffin tin or liners
Instructions
Preparation
- Preheat oven to 350°F (180°C).
- Finely chop the onion, tomato, and spinach.
- Cut the brown bread into circles slightly smaller than your muffin tin cups. Grate the cheese.
- Grease a 12-cup muffin tin with oil or line it with muffin liners (recommended).
Assembling the Muffins
- In a bowl, whisk together the eggs, chili flakes, salt, and optional black pepper and milk.
- Place a bread circle in each muffin cup.
- Top with a sprinkle of grated cheese.
- Add the chopped vegetables on top of the cheese.
- Pour the egg mixture into each muffin cup, filling them about ¾ full.
Baking and Serving
- Bake for 45-50 minutes, or until the muffins are golden brown and set. A toothpick inserted into the center should come out clean.
- If using a greased muffin tin, let the muffins cool slightly before carefully removing them with a thin knife.
- Serve warm with ketchup or your favorite dipping sauce.
Recipe Notes
Expert Tips for Perfect Breakfast Muffins
- For extra flavor, add a pinch of herbs like oregano or thyme to the egg mixture.
- If you don't have brown bread, whole wheat bread works well too.
- Feel free to experiment with other vegetables like bell peppers or mushrooms.
- To make these muffins ahead of time, bake them, let them cool completely, and store them in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
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Recipe Nutrition
Calories: 157kcalCarbohydrates: 3gProtein: 7gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 570mgFiber: 1gSugar: 1g
Afreen Usman
Articles: 7
4 Comments
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Looks so delicious! Thanks for the recipe.
I’m excited to try this recipe!
Looks so wonderful! Thanks for posting.
Looks so flavorful! Thanks for posting.