DESCRIPTION OF GARDEN VEGGIE EGG MUFFINS
Garden Veggie Egg Muffins are a delightful and nutritious choice for breakfast or a quick snack. These muffins combine the goodness of fresh vegetables like zucchini, red bell pepper, and arugula with the protein power of eggs, all baked into perfect portions. Infused with a hint of garlic and topped with a sprinkle of Parmesan cheese, these muffins are not only flavorful but also heart-healthy and filling. Whether you’re heading out the door or enjoying a leisurely morning, these egg muffins are a great way to start your day right.
RECIPE CATEGORY
- Breakfast
- Brunch
- Snack
SERVING SIZE
12 servings
CUISINE
American
PREPARATION/TECHNIQUES
- Sauté
- Bake
OCCASION/HOLIDAY
- Morning Rush
- Weekend Brunch
- Health-Conscious Gatherings
- Family Breakfast
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy
- Low Fat
- Low Sodium
- High Protein
- Vegetarian
DISH TYPE
- Frittata
INGREDIENTS FOR GARDEN VEGGIE EGG MUFFINS
- 1 Tbsp olive oil
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- ½ zucchini, shredded
- 1 red bell pepper, chopped
- 8 large eggs
- 2 cups arugula, roughly chopped
- ¼ cup shredded Parmesan cheese
- Salt and pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 90 per muffin
- Protein: 7g
- Carbohydrates: 3g
- Fat: 5g
- Fiber: 1g
- Sodium: 150mg
PREPARATION FOR GARDEN VEGGIE EGG MUFFINS
- Preheat Oven: Set your oven to 350°F (175°C).
- Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add onion and garlic and cook until soft. Add zucchini and bell pepper, cooking until just tender.
- Prepare Egg Mixture: In a large bowl, whisk the eggs. Stir in the cooked vegetables, arugula, Parmesan cheese, salt, and pepper.
- Assemble Muffins: Grease a 12-cup muffin tin. Evenly distribute the egg mixture among the cups.
- Bake: Place in the oven and bake for 20-25 minutes or until the muffins are set and lightly golden on top.
- Cool and Serve: Let the muffins cool in the pan for a few minutes before removing. Serve warm or at room temperature.
PREP TIME
15 minutes
COOKING TIME
25 minutes
TIPS FOR GARDEN VEGGIE EGG MUFFINS
- Uniform Cooking: Chop all vegetables finely and evenly to ensure they cook uniformly within the muffins.
- Freshness: Use fresh, organic vegetables for the best flavour and nutrient content.
- Muffin Tin: Use silicone muffin cups for easy removal and cleanup.
- Reheat Tips: These muffins can be refrigerated and reheated in a microwave for a quick breakfast throughout the week.
VARIATIONS
- Cheese Options: Swap Parmesan with feta or cheddar for a different flavour profile.
- Add Meat: Include chopped cooked bacon or ham for added flavour and protein.
- Spice It Up: Add a dash of red pepper flakes or hot sauce to the egg mixture for a spicy kick.
PREPPING AND STORAGE GUIDE FOR GARDEN VEGGIE EGG MUFFINS
- Refrigeration: Store cooled muffins in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze individually wrapped muffins for up to a month. Thaw overnight in the refrigerator or reheat directly from frozen.