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Veggie Egg Muffins with Whole Grain Toast

Veggie Egg Muffins with Whole Grain Toast

Breakfast
Prep Time
15min
Cook Time
25min
Servings
2
Calories
889
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Chef's Note

These egg muffins can be made ahead and refrigerated for up to 4 days. Simply reheat in the microwave for 30 seconds when ready to eat. For extra flavor, add 1/2 teaspoon of dried herbs like thyme or oregano to the egg mixture.

Tags
breakfast
eggs
vegetarian
make-ahead
protein-rich
whole grain
vegetables
quick
muffins
healthy
Ingredients

  • 8 large eggs

  • 1/4 cup milk

  • 1/2 medium red bell pepper

  • 2 cups baby spinach

  • 8 cherry tomatoes

  • 2 green onions

  • 1/2 cup cheddar cheese

  • 4 slices whole grain bread

  • 1/2 medium avocado

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or cooking spray.

  • 2

    Wash and dice the red bell pepper into small pieces (about 1/4 inch).

  • 3

    Rinse the spinach and roughly chop it.

  • 4

    Wash and quarter the cherry tomatoes.

  • 5

    Rinse and thinly slice the green onions, separating white and green parts.

  • 6

    Heat 1 tablespoon olive oil in a skillet over medium heat. Add the white parts of green onions and diced bell pepper. Sauté for 3 minutes until softened.

  • 7

    Add the spinach to the skillet and cook until just wilted, about 1 minute. Remove from heat and let cool slightly.

  • 8

    In a large bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

  • 9

    Stir the sautéed vegetables, quartered cherry tomatoes, and green parts of onions into the egg mixture.

  • 10

    Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full.

  • 11

    Sprinkle 1/2 cup shredded cheddar cheese evenly over the tops of the egg mixture.

  • 12

    Bake for 18-20 minutes until the egg muffins are set and slightly golden on top.

  • 13

    While the egg muffins bake, toast 4 slices of whole grain bread.

  • 14

    Slice the avocado half and divide it between two serving plates.

  • 15

    Remove the egg muffins from the oven and let cool for 2 minutes before removing from the tin.

  • 16

    Serve 3 egg muffins per person alongside 2 slices of whole grain toast and avocado slices.

Nutrition Information (per serving)
889
Calories
67g
Protein
89g
Carbs
30g
Fat
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