Description
Nutritious breakfast egg muffins packed with winter vegetables, perfect for busy mornings and a wholesome start to your day.
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1 cup chopped kale or spinach (washed and trimmed)
- 1/2 cup diced butternut squash (small cubes)
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1 small carrot, shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or rosemary
- 1/2 cup shredded cheddar or mozzarella cheese (optional)
- Cooking spray or olive oil for greasing muffin tin
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or olive oil.
- In a skillet, sauté butternut squash and red onion in a small amount of olive oil over medium heat until tender, about 5-6 minutes.
- Add kale or spinach and red bell pepper to the skillet, cooking for another 2-3 minutes until the greens wilt. Remove from heat.
- In a large bowl, whisk eggs, milk, salt, pepper, and dried thyme or rosemary until fully combined.
- Stir in shredded carrot, sautéed vegetables, and cheese (if using).
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until muffins are set and lightly golden on top. A toothpick inserted should come out clean.
- Let cool for 5 minutes before removing from the tin. Serve warm or refrigerate for later.
- Cook to an internal temperature of 165°F (74°C) for safety.
Notes
- Ensure veggies are cooked and softened before mixing with eggs to avoid sogginess.
- Use silicone muffin tins for easy removal.
- Muffins can be made ahead and stored in the fridge or freezer for busy mornings.
- Let muffins cool completely before storing to maintain texture.
- Reheat gently in microwave or oven to avoid drying out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American