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In recent years, there has been a remarkable shift toward healthier breakfast options, with many people seeking nutritious ways to start their day. Gone are the days when sugary cereals and heavy pastries dominated breakfast tables. Instead, wholesome alternatives such as smoothies, overnight oats, and egg-based dishes have gained popularity. Among these nutritious choices, Veggie-Packed Mini Egg Muffins stand out as a delicious, easy-to-make breakfast option that not only satisfies your taste buds but also fuels your body with essential nutrients.

Mini Egg Muffins with Veggies

Start your mornings right with these Veggie-Packed Mini Egg Muffins! Perfect for meal prep, these nutritious bites are loaded with vitamins from colorful vegetables like spinach, bell peppers, and zucchini. They're not just delicious but also a great source of protein and healthy fats. Quick to make and easily customizable, these muffins are ideal for busy lifestyles. Enjoy them warm or cold, and nourish your body with every bite while kickstarting your day!
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Ingredients
  

6 large eggs

1/2 cup milk (or dairy-free alternative)

1 cup spinach, chopped

1/2 cup red bell pepper, diced

1/2 cup zucchini, grated

1/4 cup red onion, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

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

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line it with paper liners.

    Prepare the Veggies: In a medium bowl, combine the chopped spinach, diced red bell pepper, grated zucchini, and finely chopped red onion. Mix well to evenly distribute the veggies.

      Whisk the Eggs: In a large mixing bowl, whisk together the eggs and milk until well combined. Add the garlic powder, onion powder, salt, and black pepper, mixing until fully incorporated.

        Combine: Gently fold the veggie mixture into the egg mixture until all the vegetables are coated.

          Add Cheese (Optional): If using cheese, fold it into the mixture for an extra cheesy flavor.

            Pour the Mixture: Using a ladle or measuring cup, pour the egg and vegetable mixture evenly into each muffin cup, filling them about 2/3 full to allow for rising during baking.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffed and a toothpick inserted in the center comes out clean.

                Cool and Remove: Once cooked, remove the muffin tin from the oven. Allow the mini egg muffins to cool for a few minutes before gently removing them from the tin using a butter knife.

                  Serve: Enjoy warm or at room temperature. These egg muffins can be stored in an airtight container in the fridge for up to 4 days and make a great grab-and-go breakfast!

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