Breakfast and Sweet Breads

Veggie Egg Muffins

These easy egg muffins are full of flavor and healthy veggies. They are freezer-friendly and an easy grab-and-go breakfast. This egg muffin recipe is paleo, gluten-free, dairy-free, whole30, and keto friendly. #athousandcrumbs #eggmuffins #glutenfree #dairyfree #paleo #whole30 #keto

Some of my favorite people descended on Palm Springs this weekend to watch one of our best friends get married on Sunday night! It was such a blast to be reunited with all of our friends, and the perfect 75 degree days was such a tease for Summer! My friend Michelle and I drove out from Los Angeles, and she was in charge of road trip music (she’s a talented musician/producer), and I was in charge of food. Our hotel in Palm Springs even had a little kitchen so I prepped lots of yummy snacks, including these veggie egg muffins as a healthy breakfast!

I have a few different versions of egg muffins on my blog already, but I love coming back to the original veggie and egg. These egg muffins are keto, paleo, and Whole30 compliant. It is a simple recipe, full of healthy and flavorful sautéed vegetables and fluffy egg. You can completely customize the filling based on what you and your family love. I have been on a spinach and mushroom kick lately, so I loaded these egg muffins up with orange pepper, purple onion, spinach, and mushrooms.

These easy egg muffins are full of flavor and healthy veggies. They are freezer-friendly and an easy grab-and-go breakfast. This egg muffin recipe is paleo, gluten-free, dairy-free, whole30, and keto friendly. #athousandcrumbs #eggmuffins #glutenfree #dairyfree #paleo #whole30 #keto

I also chose to keep these vegetarian, but they are excellent with meat and cheese mixed in, especially if you are following a keto diet. I have also used one of these veggie egg muffins as an egg puck in a breakfast sandwich layered with turkey bacon, avocado, and yogurt cheese, and it was de-licious!

I love recipes like this because they are freezer-friendly and reheat beautifully. I was able to make these egg muffins the weekend before we left, and kept them frozen. We reheated them in the microwave for 30-60 seconds and topped them with guacamole for a filling but light start to the day. They are great to have stocked in the freezer for an easy grab-and-go breakfast any day of the week.

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These easy egg muffins are full of flavor and healthy veggies. They are freezer-friendly and an easy grab-and-go breakfast. This egg muffin recipe is paleo, gluten-free, dairy-free, whole30, and keto friendly. #athousandcrumbs #eggmuffins #glutenfree #dairyfree #paleo #whole30 #keto

Veggie Egg Muffins

  • Author: Amanda
  • Prep Time: 15 Minutes
  • Cook Time: 20-25 Minutes
  • Total Time: 40 Minutes
  • Yield: 12 Egg Muffins 1x
  • Category: Breakfast and Sweet Breads

Description

These easy egg muffins are full of flavor and healthy veggies.  They are freezer-friendly and an easy grab-and-go breakfast.  This egg muffin recipe is paleo, gluten-free, dairy-free, whole30, and keto friendly.


Ingredients

  • 12 Tbsp ghee or avocado oil
  • 7 large eggs
  • ¼ cup water or non-dairy milk
  • ½ cup chopped onion
  • 1 cup chopped mushrooms
  • 1 cup chopped bell pepper
  • 3 big handfuls of fresh spinach leaves
  • ¼ cup parsley leaves, chopped
  • salt and pepper, to taste
  • a few dashes of hot sauce, optional

Instructions

  1. Pre-heat your oven to 350F degrees.  Grease a standard 12-cup muffin tin.  Set aside.
  2. In a large skillet, heat the ghee or avocado oil.  Add the onion, bell pepper, and mushrooms.  Sauté the veggies until tender, about 5-7 minutes, stirring occasionally.  Season with salt and pepper.  Add spinach leaves one handful at a time.  Let the leaves wilt before adding the next handful.  Add parsley and cook for 1-2 more minutes.  Remove from heat and allow veggies to cool slightly.
  3. In a 2-cup glass measuring cup, beat together the eggs, water or non-dairy milk, and hot sauce, if desired.
  4. Evenly distribute the veggie mixture in the 12 muffin wells, then do the same with the eggs.
  5. Bake for 20-25 minutes.  You can be sure the muffins are cooked through when you gently tap the center with your finger, and it bounces back.  There should be minimal to no liquid visible.
  6. Allow egg muffins to cool slightly before trying to remove from the pan to cool completely.  I find it easiest to run a spatula around the outside of the egg muffin for an easy release.  Store in an air tight container in the fridge or freezer
  7. Reheat egg muffins for 30-60 seconds in the microwave, if cold or frozen.

Notes

This recipe is completely customizable.  You can use different kinds of veggies, or even add meat and cheese.  You’ll want about 1-2 cups of filling per dozen egg muffins.

These easy egg muffins are full of flavor and healthy veggies. They are freezer-friendly and an easy grab-and-go breakfast. This egg muffin recipe is paleo, gluten-free, dairy-free, whole30, and keto friendly. #athousandcrumbs #eggmuffins #glutenfree #dairyfree #paleo #whole30 #keto

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