Vegetarian Savory Egg Muffins
Start your mornings with a protein-packed, flavor-filled kick by whipping up these Vegetarian Savory Egg Muffins! Perfectly portioned and irresistibly fluffy, these handheld breakfast delights combine wholesome ingredients like fresh spinach, vibrant diced bell peppers, creamy feta cheese, and a hint of aromatic green onions. Enhanced with a touch of baking powder for that perfect rise and baked to golden perfection, these egg muffins are a fantastic make-ahead meal prep option for busy weekdays. Whether you're enjoying them warm straight from the oven or as a quick grab-and-go snack, these low-carb and gluten-free egg muffins are a versatile and healthy choice for vegetarians and anyone seeking a nutrient-rich breakfast. Plus, they take just 15 minutes to prep and are packed with savory goodness in every bite!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 0.5 cup milk
- 1 medium bell pepper, diced
- 1 cup spinach, chopped
- 0.5 cup crumbled feta cheese
- 2 pieces green onions, sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 teaspoon baking powder
Instructions
Preheat your oven to 350°F (175°C).
Spray a 12-cup muffin tin with non-stick cooking spray or lightly brush with olive oil.
In a large mixing bowl, crack the eggs and whisk them until well beaten.
Add milk, salt, black pepper, and baking powder to the eggs and whisk to combine.
In a separate skillet, heat the olive oil over medium heat.
Add the diced bell pepper to the skillet and sauté until soft, about 3-4 minutes.
Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
Stir the cooked vegetables, feta cheese, and green onions into the egg mixture.
Distribute the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set in the middle and lightly golden on top.
Remove from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Serve warm or store in the refrigerator for quick meals or snacks throughout the week.
Nutrition Facts
Calories |
70 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 2.1 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 104 mg | 2% | |
*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.
