These Healthy Veggie Egg Muffins are packed with tons of flavor, are super easy to make, and are perfect for grabbing on-the-go during those busy mornings!
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Mmmm there is literally nothing better than a quick and easy grab-and-go breakfast when you’re rushing out the door in the mornings (which seems to be every morning with me *eye roll*) and I am currently in LOVE with making these healthy veggie egg muffins! So much flavor yet so few ingredients.
These also couldn’t be any easier to make. Simply sauté up some shredded zucchini, garlic, onion and bell pepper and whisk together your eggs with a handful of arugula and a little salt/pepper – now you have yourself some delicious breakfast muffins that will last you a few days! These muffins are high in protein, low in carb and taste amazing with a dollop of salsa! Meal prep is absolutely essential in our household during the week so when I come up with a recipe that we’re both able to enjoy, it’s quite the accomplishment! My hubby and I both have very different tastes, but this recipe is one we BOTH definitely agree on.
I also love how versatile these muffins are! I mean you can really just use whatever ingredients you already have on hand in your fridge such as spinach or kale in place of the arugula or feel free to throw in some mushrooms, broccoli or even shredded carrots. I made this recipe completely meatless, but sometimes I’ll even add ground turkey, sausage or a little bacon for some added protein and flavor!
Gotta make the hubs happy, right?
GREAT FOR MEAL PREP!
For meal prep purposes, these egg muffins can be easily stored in a sealed airtight container for up to four days in your fridge OR you can wrap them up individually and store in the freezer. To thaw, simply remove them from the freezer the night before and pop them in the microwave in the morning. So easy right??
I hope everyone has an amazing Memorial Day Weekend! We’re headed down to Smith Mountain Lake (something we do every year) and I am praaaaaaying for gorgeous weather. Seriously. If you live on the East Coast near Northern Virginia then you are most certainly aware that Noah could have literally built his ark and set it afloat by now – it has been raining for what seems like two months straight! So. Completely. Over it. Not only is it incredibly depressing, but the rain has been ruining practically every exciting event we’ve had planned for months!
Wedding planners/photographers – I feel for you right now.
So here’s hoping for blue skies and lots of gorgeous sunshine this weekend! Cheers everyone!
Healthy Veggie Egg Muffins
Ingredients
- 1 Tbsp olive oil
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- ½ zucchini, shredded
- 1 red bell pepper, chopped
- 8 large eggs
- 2 cups arugula, roughly chopped
- ¼ cup shredded Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
- In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about 2/3rds full with veggie mixture.
- In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.
- Bake muffins for about 20 minutes, until they’ve risen and are slightly browned. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I just made these and they were delicious. I also followed the recipe to a T but had to add 2 extra eggs as well. I think not all muffin tins are created equal lol.
I made these last night for dinner and absolutely loved them. I substituted the arugula for spinach since that’s what I had on hand. I’m already thinking of different veggie mixtures to make these with. Thinking onion, mushrooms and arugula will be great. Thanks for a wonderful recipe that works well for breakfast, lunch or dinner!
I made these yesterday and must not have cooked them correctly. They looked cooked and solid on the outside but the texture was all mushy on the inside. Maybe because I used frozen spinach instead of the fresh arugula? also substituted extra zuchinni for the other veggies since I didn’t have those on hand.
Yeah I’m thinking if the spinach was frozen it may have become watery after cooking and the extra zucchini may have also left excess water. I’m so sorry these didn’t turn out! Next time I would suggest using a paper towel to soak up any excess water from the grated zucchini and thawed spinach 🙂
Made these last night and they’re fantastic. The nice thing too is you can really put whatever you want in them. next time I may just add a little bacon for some extra flavor 😉 Super healthy and super convenient….love it!
I made this recipe and they are delicious!
Regarding their nutritional information: what is their sodium content?
I love your recipes. Thanks for sharing them.
Sodium content is about 123 mg 🙂
I just made these and they are SO GOOD that I had to call my Mom and tell her about them. I love that they’re so healthy too. I did make a couple adjustments: I forgot to get a zucchini so that was out. I used spinach instead of arugula; I added tomato with the egg mixture (didn’t cook it first, but did remove the seeds to cut down on the moisture). I also added a few dashes of chipolte Tabasco sauce in the egg mixture. Oh my word. SO GOOD. These will be my morning staple.
So glad you enjoyed these Sue! Love the addition of Tabasco sauce! 🙂
Nice =) These are handy way to take my breakfast with me. Thanks for sharing =)
Wow…. loved these egg muffins. It’s going to be in my breakfast menu list for sure. Can’t wait to try. 🙂
I just made these and they were great! Had to sub mozzarella for the Parm since that’s what i had on hand but it worked out. They were lighter and airy then expected and were well received by my husband. I absolutely love them. Will def be making these again. oh one note – you may need a few extra eggs. i followed the recipe to a t (minus the mozz substitution) and needed 2 extra eggs to fill the pan.