Veggie-Packed Egg Muffins
Veggie-Packed Egg Muffins
Prep 10 min | Cook 20 min | Total 30 min | Difficulty very easy
These protein-rich egg muffins are loaded with diced vegetables and perfect for a grab-and-go breakfast or meal prep for busy mornings.
★ ★ ★ ★ ☆ (4.9/5 from 17,250 home cooks)
How to Prep?
Use the DICER blade to dice bell peppers, onions, and zucchini evenly for consistent cooking.
What You’ll Need
6 large eggs
½ red bell pepper, diced
½ green bell pepper, diced
½ small onion, diced
½ zucchini, diced
Salt and pepper to taste
½ cup shredded cheddar cheese
Blades to Use
DICER
Instructions
Step 1
Preheat oven to 180°C (350°F).
Step 2
Use the DICER blade to dice bell peppers, onion, and zucchini.
Step 3
In a large bowl, whisk eggs and season with salt and pepper.
Step 4
Add diced vegetables and shredded cheese to the eggs and mix well.
Step 5
Pour mixture evenly into a greased muffin tin.
Step 6
Bake for 18–20 minutes or until eggs are set and slightly golden.
For Extra Bite!
Add cooked bacon bits or chopped spinach for more flavor and nutrients.
Nutrition per Serving
Calories 160
Protein 14g
Carbohydrates 5g
Fat 10g
Fiber 1g
Sugar 3g
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