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Deliciously Easy Veggie-Packed Mushroom and Bell Pepper Egg Muffins

Deliciously Easy Veggie-Packed Mushroom and Bell Pepper Egg Muffins

Deliciously Easy Veggie-Packed Mushroom and Bell Pepper Egg Muffins are a nutritious and flavorful snack or breakfast option, packed with eggs and vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 150 kcal

Equipment

  • 12-cup muffin pan
  • Skillet
  • Mixing bowl

Ingredients
  

For the Muffins

  • 6 large eggs The base of our muffins; eggs provide protein and help bind everything together.
  • 1 cup mushrooms Adds an earthy flavor and a lovely texture; oh, and they’re great for vitamin D!
  • 1 cup bell peppers These colorful veggies bring sweetness and a burst of nutrients; feel free to use a mix of colors!
  • 0.25 cup onion Provides depth and enhances the overall flavor; yellow or red onions work wonderfully.
  • 0.5 cup shredded cheese Melts beautifully and adds creaminess; try using a blend for extra taste.

For Cooking

  • 2 tablespoons olive oil Used for sautéing; it adds healthy fats and flavor.
  • 0.25 teaspoon salt Enhances the flavors of the veggies and eggs; adjust according to your taste.
  • 0.25 teaspoon black pepper Elevates the dish with a hint of spice; feel free to add more for a kick.

Optional Extras

  • optional herbs Fresh herbs like parsley or chives can be sprinkled on top; they brighten the muffins and add freshness.

Instructions
 

Directions

  • Preheat your oven to 350°F (175°C) and grease a 12-cup muffin pan with a light coat of cooking spray.
  • Heat olive oil in a skillet over medium heat. Add the mushrooms, bell peppers, and onions. Cook for 5 to 7 minutes until softened and lightly browned.
  • In a large bowl, whisk together the 6 eggs with salt and pepper until light and frothy.
  • Gently fold the sautéed vegetables and shredded cheese into the egg mixture.
  • Pour the egg mixture into the prepared muffin cups, filling each about two-thirds full.
  • Bake for 18 to 22 minutes until the egg muffins are set and starting to turn golden on top.
  • Let them cool for a few minutes before removing from the pan.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 6gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 1mg
Keyword easy recipes, egg muffins, Healthy Breakfast, Meal Prep, muffins, vegetable muffins
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