Savory Vegetable and Cheese Breakfast Muffins
15min
25min
4
265
Chef's Note
These muffins freeze beautifully! Make a double batch and freeze the extras for busy mornings. To reheat, microwave for 20-30 seconds or warm in a 350°F oven for 5-7 minutes. For extra flavor, try adding 1/4 cup of sun-dried tomatoes or 2 tablespoons of pesto to the batter.
Tags
Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon dried herbs (thyme, oregano, or Italian seasoning)
2 large eggs
3/4 cup milk
1/4 cup olive oil
1 cup cheddar cheese, shredded
1/2 cup bell pepper, finely diced
1 cup spinach, chopped
1/2 cup cherry tomatoes, quartered
3 tablespoons green onions, sliced
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or line with paper liners.
- 2
In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup whole wheat flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon dried herbs.
- 3
In a separate bowl, beat 2 large eggs, then add 3/4 cup milk and 1/4 cup olive oil. Whisk until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- 5
Fold in 3/4 cup of the shredded cheddar cheese, 1/2 cup diced bell pepper, 1 cup chopped spinach, 1/2 cup quartered cherry tomatoes, and 3 tablespoons sliced green onions.
- 6
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 7
Sprinkle the remaining 1/4 cup of cheddar cheese on top of the muffins.
- 8
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- 9
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (per serving)
265
10g
24g
15g
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