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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:
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Add the chopped vegetables, ground flaxseeds or black sesame seeds, salt, and pepper to the egg mixture. Stir well to evenly distribute the ingredients.
- Pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about 3/4 full.
- If desired, sprinkle grated cheese on top of each muffin.
- Bake in the preheated oven for about 20-25 minutes or until the muffins are set and slightly golden on top.
- 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.
- 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.