If you’re looking for a quick and easy vegetarian breakfast option, then this is the perfect recipe for you. Today, we’re going to be making vegetarian egg muffins. Once you’ve made a batch, you can warm them up whenever you want and enjoy them as breakfast or on-the-go.
The recipe is extremely simple, there is nothing more to it than chopping up your ingredients and baking them to perfection. These vegetarian egg muffins contain nutrients, vitamins, minerals, proteins, and phytonutrients which help you start your day off healthy. It’s a little bit of everything you need.
- 1 cup of green peppers
- 1 cup of red peppers
- 1 fresh tomato, medium
- ¾ cup of either red or yellow onion
- 1 cup of fresh mushrooms
- ½ cup of parsley
- 2 cups spinach
You’re going to need some time to chop up all of this, so be sure to plan it out in advance. The best strategy for these vegetarian egg muffins is to make them on the weekend, so you have a delicious healthy muffin every morning during the week.
Up next, you’ll need:
- 2 cloves of crushed garlic
- 2 tbsp of nutritional yeast
- 6 whole eggs
These will add some intricate flavor and aroma to your muffins while the eggs will keep everything in place.
Once you have placed everything together, it’s time to mix it all up. You’ll get a colorful bowl of healthy nutrition and vegetarian goodness in its most whole form.
Now, it’s a matter of baking. When greasing your pan, do it with a healthier oil such as olive oil. The muffins need to be baked at 350 Fahrenheit for around 20 to 25 minutes. However, be sure to check in on your muffins around the 15-minute point to see how they are doing. If all seems well, then let them keep sitting until the time is over.
This quantity of batter should easily give you up to 12 vegetarian egg muffins. These muffins can stay fresh and scrumptious for around 4 days in the fridge, so be sure to use them up throughout the week before they go bad.
They’re a great healthy snack that can fill you up instantly, or you can complement these muffins with your breakfast, lunch, or dinner. This is also a base-foundation sort of recipe, meaning you can get more experimental with your own batch.
Add in some vinaigrettes, seasonings, and veggies of your own liking, and make them more pleasurable for yourself!
If you’re interested in some more easy at-home healthy recipes such as this, then be sure to check out my YouTube channel where I have more video tutorials for you!
If you’re interested in reading up on healthy eating habits and a plant-based diet, then check out my blog plantbasedeva.com!