Imagine a morning where the sun peeks through the curtains, casting a golden glow across your kitchen. You’re greeted by the enticing aroma of fresh vegetables mingling with the comforting scent of eggs baking in the oven. Welcome to the world of Vegetable Egg Muffins, where convenience meets nutrition in a delightful handheld package.
Each muffin is a miniature masterpiece, packed with a rainbow of vibrant vegetables that add color, flavor, and nutritional goodness to your day. Picture tender pieces of bell peppers, crisp cubes of zucchini, sweet kernels of corn, and earthy mushrooms, all nestled within a fluffy bed of scrambled eggs.
But the beauty of Vegetable Egg Muffins lies not only in their taste but also in their versatility. You can customize them to suit your preferences, adding your favorite vegetables, herbs, and spices to create a flavor profile that’s uniquely yours. Perhaps you’ll sprinkle in some diced tomatoes for a burst of freshness, or toss in a handful of spinach for an extra dose of greens.
And let’s not forget about the eggs themselves. Whisked until light and frothy, they provide the perfect canvas for the medley of vegetables, binding everything together in a creamy, satisfying embrace. Whether you prefer them fluffy or slightly dense, these muffins deliver on both texture and taste.
But perhaps the best part of Vegetable Egg Muffins is their convenience. Whip up a batch ahead of time, and you’ll have a nutritious breakfast or snack ready to go whenever hunger strikes. They’re portable, easy to eat on the go, and can be enjoyed hot or cold, making them the perfect choice for busy mornings or lazy brunches alike.
So, whether you’re looking to start your day on a healthy note or simply craving a delicious and satisfying treat, let Vegetable Egg Muffins be your culinary companion. With each bite, you’ll savor the goodness of fresh vegetables and eggs, wrapped up in a convenient and irresistible package.
Ingredients:
- 9 eggs
- 1 cup (4 oz) reduced-fat shredded cheddar cheese
- 1 clove garlic
- ¼ tsp salt
- 1/2 tsp pepper
- 2 Tbsp low-fat milk
- 1 cup (5.26 oz) bell pepper, diced
- ½ cup (1.76 oz) green onion, diced
- 1 cup (3.04 oz) mushrooms, sliced thin
- 5 cups (5.3 oz) bag baby spinach, chopped
- 10 1/4 second cooking sprays
- 1/4 cup crumbled feta cheese plus additional to sprinkle on top ( optional)
Directions:
Preheat the oven to 350 F
Combine the eggs, cheese, garlic, salt, pepper, and milk in a small bowl.
In a skillet sprayed with cooking spray, saute the peppers and onions till translucent – about 3 minutes. Add mushrooms, and stir a minute longer. Add chopped spinach, and cook until wilted. Allow vegetables to cool.
Mix vegetables with the egg mixture. Ladle into a muffin tin sprayed with cooking spray.
Bake 20-30 minutes or until set.
Remove from muffin tin immediately after cooking. To remove stuck eggs, run a knife around the outside of the egg and gently pry out the bottom.
Serves 4