These Vegetable Egg Muffins have been on repeat at our place! They’re so versatile and can be modified in a ton of different ways based on what you like. I make a big batch of these at the beginning of the week and my fiance and I both take two in the morning for our protein for breakfast.
They’re also a great option for a low carb, healthy snack throughout the day that won’t mess with your blood sugar like refined carb snacks (i.e. granola bar, crackers). I also like to add a sprinkle of organic mozzarella or any other herbs I have on hand like rosemary or basil to provide a mouthful of flavor. You can also turn your muffin into a lunch meal by putting it on some whole grain toast with greens and avocado!
High protein, low carbohydrate egg and veggie muffins that are great for batch cooking! A delicious healthy breakfast addition or a healthy snack option throughout the week!
Vegetable Egg Muffins
Protein packed, low carb egg bite muffins that are great for a healthy grab and go breakfast or snack!
Ingredients
- 10 cage free eggs (preferably organic)
- 1/2 red onion, diced
- 2 garlic cloves, minced (or garlic powder)
- 2 cups spinach and arugula, finely chopped
- 4 sprigs of fresh thyme, finely chopped (or dried green herbs)
- 1/2 tsp. sea salt and pepper to taste
- 2 tbsp. avocado oil
Directions
- Step 1 Start by preheating the oven to 400 degrees F.
- Step 2 Prepare a 12 count muffin tin by greasing each cup with avocado oil, making sure to grease them well!
- Step 3 Meanwhile, dice the red onion and chop the greens and thyme. Crack all of the eggs in a large bowl and whisk until well combined.
- Step 4 Add the vegetables, herbs, salt and pepper to the eggs and whisk again until well incorporated.
- Step 5 Divide the egg and vegetable batter among the 12 muffin cups, about 3/4 way to the top.
- Step 6 Bake for 15-20 minutes or until a knife comes out clean!
- Step 7 Store in the fridge in air tight container and re-heat as desired for up to 4-5 days!
If you’re into this recipe or you’ve tried it out, drop a comment below or tag us on social media @freshplates!
