Savory Vegetable Breakfast Muffins
15min
25min
4
275
Chef's Note
These muffins freeze beautifully! Once completely cooled, store in an airtight container or freezer bag for up to 3 months. Reheat in the microwave for 30 seconds or in a 350°F oven for 5-7 minutes for a quick breakfast on busy mornings.
Tags
Ingredients
1.5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried herbs (thyme, rosemary, or Italian blend)
2 large eggs
3/4 cup milk
1/3 cup olive oil
1 cup cheddar cheese, shredded
1/2 cup bell pepper, diced small
1 cup spinach, chopped
3 stalks green onions, sliced
1/2 cup cherry tomatoes, quartered
Instructions
- 1
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or line with paper liners.
- 2
In a large bowl, whisk together 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of dried herbs until well combined.
- 3
In a separate medium bowl, beat 2 large eggs, then stir in 3/4 cup of milk and 1/3 cup of olive oil until smooth.
- 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 of diced bell pepper, 1 cup of chopped spinach, 3 sliced green onions, and 1/2 cup of quartered cherry tomatoes.
- 6
Divide the batter evenly among the 12 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 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 9
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Nutrition Information (per serving)
275
8g
22g
17g
Reviews (0)
No reviews yet
Be the first to review this recipe!