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In recent years, there has been a noticeable shift towards healthier, more convenient breakfast options that cater to our fast-paced lifestyles. As people become more health-conscious, the demand for nutritious meals that can be prepared quickly is on the rise. Enter veggie-packed mini egg muffins—a delightful solution for busy mornings that offers both convenience and nourishment.

Mini Egg Muffins with Veggies

Start your day right with veggie-packed mini egg muffins that are not only delicious but also healthy and convenient! These bite-sized delights are loaded with nutritious veggies and protein-rich eggs, perfect for busy mornings or meal prep. Customize them with your favorite ingredients for a fun and colorful breakfast the whole family will love. Enjoy them fresh or save some for later—these muffins are a satisfying way to keep your mornings nutritious and exciting!
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Ingredients
  

6 large eggs

1/2 cup milk (or your favorite dairy-free substitute)

1 cup fresh spinach, chopped

1/2 cup red bell pepper, diced

1/2 cup zucchini, finely grated

1/4 cup red onion, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt (adjust according to taste)

1/4 teaspoon freshly ground black pepper

1/2 cup shredded cheese (cheddar or cheese of your choice, optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare your muffin tin by greasing it with cooking spray or lining each cup with paper liners for easy removal later.

    Prepare the Vegetables: In a medium mixing bowl, combine the chopped spinach, diced red bell pepper, grated zucchini, and finely chopped red onion. Stir well to ensure the vegetables are evenly mixed and set them aside.

      Whisk the Eggs: In a large bowl, crack the 6 eggs and add the milk. Whisk them together vigorously until the mixture is well combined. Then, sprinkle in the garlic powder, onion powder, salt, and black pepper, mixing thoroughly to incorporate all the flavors.

        Combine the Mixtures: Gently fold the prepared vegetable mixture into the egg and milk mixture. Be sure to coat all the vegetables evenly with the egg mixture, ensuring they are well-distributed.

          Incorporate Cheese (Optional): If you’re adding cheese, fold in the shredded cheese at this point, ensuring it gets mixed evenly throughout the egg and vegetable blend for that delightful cheesy goodness.

            Pour the Mixture: Using a ladle or a measuring cup, carefully pour the egg and vegetable mixture into each muffin cup. Fill each one about two-thirds full to allow space for rising while they bake.

              Bake: Transfer the muffin tin to your preheated oven and bake for 18-20 minutes. The egg muffins should rise and puff up beautifully. Check for doneness by inserting a toothpick in the center of one muffin; it should come out clean when they are fully cooked.

                Cool and Remove: After baking, take the muffin tin out of the oven. Let the mini egg muffins cool for a few minutes in the tin. Use a butter knife to gently loosen the edges before carefully lifting them out.

                  Serve: Enjoy these delicious mini egg muffins warm or at room temperature. They can be stored in an airtight container in the refrigerator for up to 4 days, making them a perfect, easy grab-and-go breakfast option!

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 mini muffins

                      - Presentation Tips: Serve these egg muffins on a colorful platter, garnished with fresh herbs, or alongside a small salad for a vibrant breakfast display.