Favorite Breakfast #2: Egg & Veggie Muffins ~ Diane's Vintage Zest!

Monday, April 15, 2013

Favorite Breakfast #2: Egg & Veggie Muffins

Like I mentioned last week, I need my eggs and veggies to feel full in the morning. I don't always have a ton of time in the morning, so I usually make egg muffins in bulk for the my breakfasts, once every few weeks.

First of all, these aren't like bready muffins, they're more like mini quiches. However, egg muffins sound more appealing to me than mini quiches. I like that I can customize the "muffins" to whichever veggies I have in my fridge and easily change the flavoring, just like last week's eggs. I like to play around with the cheese as well! Sometimes, I top it with a nutty Parmesan, a salty Feta, tangy goat's cheese, or sharp Cheddar. At times, I've thrown in little cubes of chicken sausage, depending on my taste. Enjoy!


Favorite Breakfast #2: Egg and Veggie Muffins


Egg & Veggie Muffins
Adapted from here
Makes 18-24 muffins (depending on amount of veggies used)



Ingredients
  • 1 red onion
  • 4 bell peppers (I used 1 red, 1 orange, 1 yellow, and 1 green)
  • 2 tomatoes
  • 1/2 cup basil
  • 12 eggs (or equivalent egg substitute)
  • Cupcake liners (optional)
  • PAM spray


Directions

1.  Chop all of your veggies into a small dice and mix together in a large bowl. Set aside.
  • Large pieces will be raw in the center, so keep them small and uniform.


Favorite Breakfast #2: Egg and Veggie Muffins


2.  Whisk up your eggs with a bit of salt and pepper.


Favorite Breakfast #2: Egg and Veggie Muffins


(My guy calls them egg ghosts as he's whisking them. Spooky!)


Favorite Breakfast #2: Egg and Veggie Muffins


3.  If you are using liners, line your muffin tins. Spray the bottom and the sides of the liners, or the muffin tin if not using liners, very well with the PAM spray.

4.  Pour enough of the egg mixture to cover the bottom of each cup with athin layer.


Favorite Breakfast #2: Egg and Veggie Muffins


5.  Fill each cup with veggies to the very top!


Favorite Breakfast #2: Egg and Veggie Muffins


*Alternatively, you may want to precook the vegetables, but I prefer a bit of crunch and the bright color of the raw veggies.


Favorite Breakfast #2: Egg and Veggie Muffins


6. Pour in enough egg mixture to fill in the spaces, but don't overfill! The egg will puff up as it cooks.


Favorite Breakfast #2: Egg and Veggie Muffins


7.  Top with your cheese of choice.


Favorite Breakfast #2: Egg and Veggie Muffins


8.  Bake at 375 ˚F for 20 - 30 minutes until they are cooked in the center.


Favorite Breakfast #2: Egg and Veggie Muffins


9. Enjoy!

If you are going to freeze them, make sure they are completely cooled before putting in the freezer. Then, pop them into the microwave for 30 seconds to 1 minute, depending on your microwave, in the morning that you choose to enjoy your muffin.


Favorite Breakfast #2: Egg and Veggie Muffins


What veggies would you use?




56 comments:

  1. Thanks for the recipe...putting this on my MUST TRY list!

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  2. I featured your recipe TODAY!

    I absolutely LOVE this recipe. I went meat-free about a month ago so these are perfect. Thanks so much for sharing at the Creative HomeAcre Hop!
    Hope to see you again this week!

    http://back2basichealth.blogspot.com/2013/05/join-us-at-creative-homeacre-hop.html

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  3. so good idea!I'll try it!http://freestilcreatingbyvilly.blogspot.gr/2013/05/small-notebook-as-gift-to-loved-one.html

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  4. These look wonderful! I'm definitely trying this. :)

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  5. These look amazing and so packed with veggies! Pinned! Thanks so much for sharing at Mom On Timeout!

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  6. Great idea, I love serving muffins like this with some soup too!

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  7. These look yummy. Found you on Sweet and Savory party.

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  8. Yum!

    I would love for you to share and link up at my TGIF Link Party.

    http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-3.html

    Hugs, Cathy

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  9. This looks delicious! Pinned to make soon :-) Our weekly link party is now live and you are welcome to link your posts!

    http://withablast.blogspot.com/2013/05/all-my-bloggy-friends-link-party-46.html

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  10. Delish idea.Thanks for sharing this with us at the Creative HomeAcre hop!

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  11. Yum! Thank you for sharing this on Wildcrafting Wednesday! Hope to see you again today at:

    http://www.theselfsufficienthomeacre.com/2013/05/wildcrafting-wednesday-21.html

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  12. They look good! I love having eggs like this made ahead of time for a quick breakfast!

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  13. These look amazing! What a great breakfast food. Just pinned. Thank you so much for sharing at A Bouquet of Talent. Hope you are having a great week.
    XO
    Kathy

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  14. Your pictures are fabulous! The colors of the peppers and veggies are brilliant. I love this. They are like little mini omelletes. I am pinning this and hope to try it soom. Thanks for sharing!

    Please join us again Thursday at:
    The HomeAcre Hop

    ~Ann

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  15. These look absolutely gorgeous. Thanks so much for linking up at Sweet & Savoury Sunday this week :D

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  16. These look delicious...pinned! Over her from Marvelous Monday...

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  17. Thanks for joining us at Marvelous
    Mondays~ Paula

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  18. I will be trying these this week! Thanks for sharing. Newest follower! Angela from HickoryTrail

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  19. So cool! It's kind of like migas muffins. Very neat idea!

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  20. Wow! That is so easy. I can't wait to try these muffins with my kids. Thanks for sharing. Hope to see you at True Aim!

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  21. These look super delicious!! Thanks for the recipe!

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  22. Oh YUMM! and low carb too! pinning this!
    stopping
    by from the Oh What A HAPPY Day linky party @ Not Done Growing
    Carolyn @
    iamthecraftylady.com

    I hope you will stop by
    for a visit!

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  23. These look delicious! I love savory muffins and these sound so good! Would make for a great addition to a big brunch!

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  24. Yum! These are perfect for a quick, healthy breakfast! They are on my list for my next "freezer cooking" session:)

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  25. Oh my! These look delish! I would love for you to share these at http://hickorytrailblog.blogspot.com/2013/05/assets-and-efforts-linky-party-2.html

    Thank you,

    Angela

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  26. Wow, these look yummy and so easy to grab one and take it with you.

    Need to try these.

    Have a wonderful week,

    Bev

    @ Eclectic Red
    Barn

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  27. Perfect for a grab and go breakfast!

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  28. This looks so yummy! Thanks for sharing it.

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  29. Great idea! Thank you so much for sharing this healthy recipe!

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  30. I can tell these are tasty and I love the colorful presentation they make.

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  31. Yum...great idea! I'm pinning to my Breakfast board. I would love to have you share your recipe(s) at my Rock N Share party. Blessings, D@TheShadyPorch

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  32. Those look like the perfect way to start the day! So yummy! Thanks so much for linking up at the Real Family Fun link
    party! Hope to see you next week.

    KC

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  33. Wow! How did your eggs puff up so much!? Mine barely rose at all and it looks like we used the exact same method!! Maybe I just needed to add more eggs to my tins??

    http://onelittleproject.com/eggs-in-a-muffin-tin-an-easy-breakfast-idea/

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  34. Yep, I filled mine to the brim! I also didn't add milk and used less cheese, which may have changed it? I really have no idea!

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  35. Great! I'm so glad I could inspire you and thanks for visiting! :)

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  36. Thanks! And so easy too. My favorite kind of recipe! :)

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  37. Another neat idea! I totally pinned this as well! YUM!

    Thanks for joining the Link Up this week!

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  38. I make these all the time! They are so good and so easy to grab on the go!

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  39. I love egg muffins. I make them with salami wrappers (http://ngnrdgrl.blogspot.com/2013/10/mini-egg-cups.html). Yum!

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  40. I love doing this for breakfast! You add more veggies than I do and I think I would enjoy that more. Thanks for linking up to Gingerly Made!

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  41. What a great Breakfast Muffin with delicious flavor and perfect for a crowd.

    Thank you so much for sharing this awesome post with Full Plate Thursday and hope you are having a fantastic weekend!

    Come Back Soon,

    Miz Helen

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  42. This look so yummy. I think I would throw some garlic in there too. Thanks for sharing.

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  43. Diane these look fabulous...and what a time-saver for busy mornings. Thank you for sharing your recipe!
    Val @ artsybuildinglady

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  44. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate!
    Miz Helen

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  45. I agree, something hardy in the morning gets the day off to a great start. I've been making frittatas with similar ingredients and eating them over three days. Check them out if you have a chance! http://lindamalcolm.com/guilty-pleasures/frittata-friday-invigorated-droopy-veggies/

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  46. Thanks so much! I hope you enjoy them. :)

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  47. These look so good and easy! Thanks for sharing on Show Me Saturday!

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  48. I am officially hungry now! Those looks so good! Love the egg ghosts, and your boys are right, they do kind of look like that. Thanks so much for linking up with the Best of the Blogosphere link party. Definitely pinning this!

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  49. These look great! I would add some mushrooms and spinach.

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  50. Ooo, spinach is awesome! I love mushrooms, but sometimes they don't work in these very well depending on how large I cut them or if I precook them before sticking them in the tins. Have fun experimenting with your favorite flavor combinations!

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  51. I would definitely precook the mushrooms to get some of the water out.

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  52. Are these made in the over-sized muffin tins? I noticed that there is only 6 muffins per tray, but it is hard to tell without reference. Looking forward to cooking up a bunch and stocking the freezer!

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  53. They're regular sized muffin tins, actually! Usually I use three at a time and put them on a baking sheet for easy in and out of the oven. :)

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  54. Thanks for getting back to me. I am going to try using the oversized muffin tins. I think I will place a pot of hot water in the oven so the top doesn't dry out too much.

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I love to hear your comments! And putting in your two cents is always free. :)

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