Mmmm there is literally nothing better than a quick and easy grab-and-go breakfast when you’re rushing out the door in the mornings (which seems to be every morning with me *eye roll*) and I am currently in LOVE with making these healthy veggie egg muffins! So much flavor yet so few ingredients.
These also couldn’t be any easier to make. Simply saute up some shredded zucchini, garlic, onion and bell pepper and whisk together your eggs with a handful of arugula and a little salt/pepper – now you have yourself some delicious breakfast muffins that will last you a few days! These muffins are high in protein, low in carb and taste amazing with a dollop of salsa!
I also love how versatile these muffins are! I mean you can really just use whatever ingredients you already have on hand in your fridge such as spinach or kale in place of the arugula or feel free to throw in some mushrooms, broccoli or even shredded carrots. I made this recipe completely meatless, but sometimes I’ll even add ground turkey, sausage or a little bacon for some added protein and flavor!
For meal prep purposes, these egg muffins can be easily stored in a sealed airtight container for up to four days in your fridge OR you can wrap them up individually and store in the freezer. To thaw, simply remove them from the freezer the night before and pop them in the microwave in the morning. So easy right??
1 Tbsp olive oil
½ yellow onion, chopped
2 cloves garlic, minced
½ zucchini, shredded
1 red bell pepper, chopped
8 large eggs
2 cups arugula, roughly chopped
¼ cup shredded Parmesan cheese
Salt and pepper, to taste
Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about ⅔ full with veggie mixture.In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.Bake muffins for about 20 minutes, until they’ve risen and are slightly browned.