Egg and Vegetable Breakfast Muffins
These egg and vegetable breakfast muffins are light and fluffy, with plenty of flavor and texture from the bell pepper, onion, and mushrooms. They're a great way to start your day!
The idea for these egg and vegetable breakfast muffins came to me one day when I was trying to think of a quick and easy way to get some protein and vegetables into my breakfast. I had some leftover bell pepper, onion, and mushrooms in the fridge, and I thought they would be a great addition to some eggs. I also added some almond flour to the batter to give the muffins a little more structure and substance.
Egg and Vegetable Breakfast Muffins Egg and Vegetable Breakfast Muffins Egg and Vegetable Breakfast Muffins Egg and Vegetable Breakfast Muffins
Prep time: 15 | Cook time: 25 | Serves: 12
Ingredients
  • 12 large eggs
  • ½ cup chopped bell pepper
  • ½ cup chopped onion
  • ½ cup chopped mushrooms
  • ¼ cup chopped fresh basil
  • ⅓ cup almond flour
  • ½ tsp salt
  • ¼ tsp black pepper
Instructions
  1. Preheat oven to 350°F (175°C).
  2. Spray a muffin tin with cooking spray.
  3. In a large bowl, whisk together the eggs, bell pepper, onion, mushrooms, basil, almond flour, salt, and pepper until well combined.
  4. Pour the mixture into the prepared muffin tin, filling each cup about ⅔ full.
  5. Bake for 20-25 minutes, or until the eggs are set and the muffins are golden brown.
  6. Let cool for a few minutes before serving.
  7. Store in the refrigerator for up to 3 days.
Why It Works
  • The combination of eggs, vegetables, and almond flour makes these muffins a good source of protein, fiber, and healthy fats.
  • The muffins are baked in a muffin tin, which gives them a nice shape and makes them easy to eat on the go.
  • The muffins can be stored in the refrigerator for up to 3 days, so you can make a batch ahead of time and have them on hand for breakfast all week.