Breakfast - Quick Meals

Veggie Loaded Egg Muffins

Ready to start your day on a delicious note? Seasonal veggies and fluffy eggs make these little muffins a nutritious on-the-go breakfast or a yummy brunch addition. Plus, they're a breeze to whip up!

Yields 12 Servings
Prep + Chill Time 5 mins Cook Time 20 mins Total Time 25 mins

Whether you're a busy bee who needs a filling breakfast as you're running out the door or you just want a wholesome start to your day, these Veggie-Loaded Egg Muffins have got your back. Customize with your favorite veggies and cheese, and you're good to go.

Ingredients

  • 2 jarred roasted red bell peppers
  • 1 green onion
  • 2 cups, packed baby spinach
  • 1/2 cup crumbled reduced-fat feta cheese
  • 12 large Dakota Layers eggs
  • 1/4 cup low-fat milk
  • 1 tsp Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Instructions

  1. Preheat oven to 350°F. Spray the cups of a 12-cup muffin pan generously with non-stick cooking spray.
  2. Finely chop roasted red bell pepper, green onion and spinach; divide evenly among muffin cups. Top with feta cheese.
  3. Whisk eggs with milk, Italian seasoning, salt and pepper in a large bowl.
  4. Pour egg mixture evenly among muffin cups and bake until eggs are set, about 22-25 minutes.
  5. Cool in muffin tin for 5 minutes before removing.

NOTE:
Be sure to coat muffin pan cups thoroughly so that eggs can easily be removed. A toothpick can be used around the edges to help release them from the tin. A silicone muffin pan can be useful here too, but you’ll still need to coat the cups with non-stick cooking spray.

The USDA recommends cooking eggs dishes to 160°F.

Check Out Our Blog

Not every blog is all it's cracked up to be, but ours is.