Dairy-Free Vegetable Egg Muffins
Start your day with a burst of flavor and wholesome nutrition with these Dairy-Free Vegetable Egg Muffins! Perfectly seasoned with garlic and onion powder, these delicious muffins combine fresh, colorful vegetables like bell peppers, zucchini, broccoli, and scallions for a nutrient-packed breakfast or snack. Made without dairy and blended with unsweetened almond milk for a creamy texture, this high-protein, gluten-free recipe is ideal for meal prep and busy mornings. Ready in just 35 minutes, they’re easy to bake and store, making them a convenient grab-and-go option. Enjoy them warm out of the oven or reheat for a satisfying dairy-free treat anytime!
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons unsweetened almond milk
- 0.5 cup bell pepper (any color), diced
- 0.5 cup zucchini, diced
- 0.5 cup broccoli florets, finely chopped
- 2 stalks scallions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil or avocado oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C).
Grease a 12-cup muffin tin lightly with olive oil or avocado oil, or use silicone muffin liners to prevent sticking.
In a medium-sized mixing bowl, crack the eggs and whisk them until fully combined. Add the almond milk, garlic powder, onion powder, salt, and black pepper, and whisk again to mix the seasonings.
Add the diced bell pepper, zucchini, broccoli, and chopped scallions to the egg mixture. Stir to evenly distribute the vegetables.
Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Gently tap the muffin tin on the counter to release any air bubbles and ensure the mixture settles evenly.
Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and slightly golden on top.
Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes before carefully removing them.
Serve immediately or allow them to cool completely and store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30-45 seconds before eating.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 9.3 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 353 mg | 27% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1368 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
