Fibre-rich Veggie Egg Muffins

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Start your day off right with our mouthwatering Veggie Egg Muffins, packed with wholesome ingredients to fuel your morning! Packed with vibrant vegetables, protein-rich eggs, and a sprinkle of flaxseed and sesame seed goodness, these little powerhouses will kickstart your day with a burst of flavour and gut-friendly nutrition.

Say goodbye to the morning rush and hello to a quick, easy, and satisfying breakfast that will fuel your body with protein, fibre and healthy fats and keep your taste buds dancing. It’s time to treat yourself to a breakfast that’s as delicious as it is nutritious!

This recipe makes 6 muffins:

Ingredients:

• 6 large eggs
• 1/4 cup milk of your choice
• 1/2 cup chopped mixed vegetables (such as bell peppers, spinach, onions, mushrooms, etc.)
• 2 tablespoons ground flaxseeds or black sesame seeds
• Salt and pepper to taste
• Optional: grated cheese for topping

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. In a mixing bowl, whisk together the eggs and milk until well combined.
3. Add the chopped vegetables, ground flaxseeds or black sesame seeds, salt, and pepper to the egg mixture. Stir well to evenly distribute the ingredients.
4. Pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. If desired, sprinkle grated cheese on top of each muffin.
6. Bake in the preheated oven for about 20-25 minutes or until the muffins are set and slightly golden on top.
7. Remove from the oven and let the muffins cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
8. Serve the Veggie Egg Muffins warm or at room temperature.

Enjoy these delicious and nutritious Veggie Egg Muffins as a convenient and fibre-rich breakfast option! They can be stored in the refrigerator for up to 3-4 days.