Egg And Vegetable Muffins Recipes

100-CALORIE CHEESE, VEGETABLE AND EGG MUFFINS

Steps:

• Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan extremely well with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off stuck food; set pan aside.
• In a large bowl add carrots, peppers, peas, corn (or mix and match with your favorite vegetables; read blog post for suggestions) and toss to combine.
• Loosely pile about 3 tablespoons of vegetable mixture to each muffin cavity, or enough so that each is filled to about 2/3 to 3/4 full; equally distribute filling mixture among cavities until gone; set pan aside.
• In a 2-cup glass measuring cup (the measuring cup makes for easy pouring), crack the eggs and lightly beat with a whisk.
• Add the salt and pepper, to taste, and whisk to combine.
• Pour about 2-3 tablespoons of egg into each cavity, equally distributing among the cavities. They will be about 3/4 full after being topped off with egg.
• Top each cup with a generous pinch of cheese, about 1 tablespoon each.
• Bake for about 18 to 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven, but sink upon cooling.
• Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing. You will likely need to rim each cavity with a small knife to help dislodge muffins. I find it easiest to rim with a knife and then 'pop' the muffin out using a small spoon.

HEALTHY EGG AND VEGGIE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Liberally grease a nonstick muffin tin with cooking spray. Set aside.
• In a blender, combine the cottage cheese, eggs, salt and pepper. Process until well combined and fairly smooth. Add the feta cheese and pulse a few times until the cheese is in small pieces (I like the feta cheese pretty finely chopped, but it's really a matter of personal preference).
• Sprinkle the chopped veggies and meat, if using, in the bottom of each muffin cup. I just eyeball it, but I use about 2-3 tablespoons of veggies and meat total per muffin cup.
• Pour in about 1/4 to 1/3 cup egg mixture on top of the veggies and meat. Add less at first to make sure each muffin cup gets some and then evenly distribute any remaining egg batter. The muffin cups should be anywhere from 1/2 to 3/4 full.
• Bake for 20-25 minutes until no longer jiggly in the center. The egg muffins may puff quite a bit while baking; that's normal. They'll settle as they cool. After removing the pan from the oven, let the muffins cool for a few minutes before taking them out of the pan. Serve warm, room temperature or chilled. These egg muffins freeze great to thaw or reheat as needed.

VEGGIE EGG MUFFINS WITH SPINACH AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray a 12-cup silicone muffin pan with cooking spray. Divide spinach and mushrooms evenly among the muffin cups, filling each about 2/3 full. Sprinkle 1 teaspoon mozzarella cheese on top.
• Beat eggs and sour cream together until well combined. Season with salt and pepper. Mix in Italian seasoning and garlic salt. Pour into muffin cups until almost full.
• Bake in the preheated oven until muffins have risen, tops are lightly browned, and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Loosen muffins with a butter knife and remove from the pan.

CHEESE, VEGETABLE AND EGG MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Spray a non-stick muffin pan liberally with cooking spray.
• In a large bowl, add carrots, bell pepper, and onions. Stir to combine.
• Loosely pile about 3 tablespoons of the veg mixture into each muffin cavity. (About 2/3 full).
• Beat the eggs in a mixing bowl. Add salt and pepper to taste. Whisk to combine.
• Pour about 3 tablespoons of egg into each cavity, equally distributing among all 12.
• Top each cup with 1 tablespoon of the shredded cheese.
• Bake for about 20 minutes, or until muffins are set.
• Allow muffins to cool in the pan for about 10 minutes.
• Run a knife around the edge of each muffin, and remove.
• Enjoy!