These Cheese, Vegetable, and Egg Muffins are a nutritious and delicious option for a quick breakfast or snack. Packed with colorful veggies and topped with a sprinkle of cheese, each muffin is only 100 calories, making them a perfect guilt-free indulgence. Easy to prepare and customize, these muffins can be made ahead of time for a convenient grab-and-go meal.
Ingredients
- 1 ½ cups shredded carrots (from about 4 medium peeled and trimmed carrots)
- ½ cup small diced orange bell peppers
- ½ cup frozen peas (no need to thaw)
- ½ cup frozen corn (no need to thaw)
- 8 large eggs
- Salt and pepper, to taste
- 12 tablespoons shredded cheese, divided (Mozzarella recommended)
Instructions
- Preheat and Prepare the Pan:
- Preheat your oven to 375°F (190°C).
- Generously spray a non-stick 12-cup regular muffin pan with cooking spray. Ensure that every part of each cavity is well-coated to prevent sticking. Run your finger over the sides to distribute the spray evenly. Set the pan aside.
- Mix the Vegetables:
- In a large bowl, combine the shredded carrots, diced bell peppers, frozen peas, and frozen corn. Feel free to mix and match with your favorite vegetables (see tips for suggestions). Toss to combine evenly.
- Fill the Muffin Pan:
- Loosely pile about 3 tablespoons of the vegetable mixture into each muffin cavity, filling each to about 2/3 to 3/4 full. Equally distribute the vegetable mixture among all the cavities until it’s all used up. Set the pan aside.
- Prepare the Egg Mixture:
- In a 2-cup glass measuring cup (for easy pouring), crack the eggs and lightly beat them with a whisk.
- Add salt and pepper to taste, and whisk to combine.
- Add the Eggs and Cheese:
- Pour about 2-3 tablespoons of the egg mixture into each muffin cavity, filling them to about 3/4 full.
- Top each cup with a generous pinch of cheese, approximately 1 tablespoon each.
- Bake the Muffins:
- Bake in the preheated oven for about 18 to 20 minutes, or until the muffins are set, cooked through, and lightly golden on top. The muffins will puff up in the oven but will sink slightly upon cooling.
- Cool and Remove:
- Allow the muffins to cool in the pan on top of a wire rack for about 10 minutes.
- To remove the muffins, run a small knife around the edges of each cavity to help dislodge them. Then, gently ‘pop’ the muffins out using a small spoon.
- Serve and Enjoy:
- Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Vegetable Variations: Feel free to use other vegetables like diced zucchini, chopped spinach, or cherry tomatoes. Just ensure they are diced small enough to cook evenly.
- Cheese Choices: Mozzarella is recommended for a mild flavor, but you can experiment with sharp cheddar, feta, or even a spicy pepper jack for a different taste.
- Make Ahead: These muffins can be made ahead and stored in the refrigerator for up to 5 days, or frozen for up to 1 month. Reheat in the microwave for about 30 seconds for a quick breakfast or snack.
- Customization: Add herbs like chives, parsley, or cilantro to the egg mixture for extra flavor. For a meatier option, include cooked, crumbled bacon or sausage.
These versatile and easy-to-make muffins are perfect for busy mornings or as a healthy snack throughout the day. Enjoy the convenience and deliciousness of these veggie-packed, cheesy delights!
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