Name: Savory Veggie Breakfast Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Eggs: (6 large) – The base of our muffins, providing protein and structure. Choose free-range or organic for best flavor and nutrition.; Milk: (½ cup) – Adds moisture and creaminess to the muffins. You can use dairy or non-dairy milk like almond or oat milk.; All-Purpose Flour: (1 ½ cups) – Provides structure and binds the ingredients together. Whole wheat flour can be used for a nuttier flavor and added fiber.; Baking Powder: (2 teaspoons) – The leavening agent that makes the muffins light and fluffy. Ensure it’s fresh for optimal rising.; Salt: (½ teaspoon) – Enhances the flavors of all the ingredients. Adjust to taste.; Black Pepper: (¼ teaspoon) – Adds a touch of spice and depth of flavor. Freshly ground pepper is recommended.; Olive Oil: (2 tablespoons) – Used for sautéing vegetables and adding healthy fats. Avocado or coconut oil are also great alternatives.; Onion: (½ cup, diced) – Adds savory flavor and aroma. Yellow or white onion works well.; Bell Pepper: (1 cup, diced) – Provides sweetness, color, and vitamins. Use any color bell pepper or a mix for visual appeal.; Spinach: (2 cups, packed) – Adds nutrients and a vibrant green color. Fresh or frozen spinach (thawed and squeezed dry) can be used.; Shredded Cheese: (1 cup) – Adds flavor and creaminess. Cheddar, Monterey Jack, or a blend are great choices. Consider using a sharp cheese for a bolder taste.; Optional additions: (to taste) – Chopped herbs like chives, parsley, or thyme, cooked and crumbled bacon or sausage, diced tomatoes, mushrooms, or zucchini.

Ingredients

Eggs: (6 large) – The base of our muffins, providing protein and structure. Choose free-range or organic for best flavor and nutrition.
Milk: (½ cup) – Adds moisture and creaminess to the muffins. You can use dairy or non-dairy milk like almond or oat milk.
All-Purpose Flour: (1 ½ cups) – Provides structure and binds the ingredients together. Whole wheat flour can be used for a nuttier flavor and added fiber.
Baking Powder: (2 teaspoons) – The leavening agent that makes the muffins light and fluffy. Ensure it’s fresh for optimal rising.
Salt: (½ teaspoon) – Enhances the flavors of all the ingredients. Adjust to taste.
Black Pepper: (¼ teaspoon) – Adds a touch of spice and depth of flavor. Freshly ground pepper is recommended.
Olive Oil: (2 tablespoons) – Used for sautéing vegetables and adding healthy fats. Avocado or coconut oil are also great alternatives.
Onion: (½ cup, diced) – Adds savory flavor and aroma. Yellow or white onion works well.
Bell Pepper: (1 cup, diced) – Provides sweetness, color, and vitamins. Use any color bell pepper or a mix for visual appeal.
Spinach: (2 cups, packed) – Adds nutrients and a vibrant green color. Fresh or frozen spinach (thawed and squeezed dry) can be used.
Shredded Cheese: (1 cup) – Adds flavor and creaminess. Cheddar, Monterey Jack, or a blend are great choices. Consider using a sharp cheese for a bolder taste.
Optional additions: (to taste) – Chopped herbs like chives, parsley, or thyme, cooked and crumbled bacon or sausage, diced tomatoes, mushrooms, or zucchini.

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Instructions

Preheat the Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners. Greasing ensures the muffins release easily, and liners make for easy cleanup.
Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper and sauté for 5-7 minutes, or until softened. Sautéing the vegetables softens them and brings out their natural sweetness, enhancing the flavor of the muffins.
Add Spinach and Wilt: Add spinach to the skillet and cook until wilted, about 2-3 minutes. Stir occasionally to ensure even cooking. Wilting the spinach reduces its volume and makes it easier to incorporate into the muffin batter.
Cool the Vegetables: Remove the skillet from heat and let the vegetables cool slightly. Allowing the vegetables to cool prevents them from cooking the eggs when mixed into the batter.
Whisk Wet Ingredients: In a large bowl, whisk together eggs and milk until well combined. Whisking ensures a smooth and homogenous mixture, which is crucial for even baking.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, and black pepper. Whisking dry ingredients separately ensures even distribution of baking powder and prevents lumps.
Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can result in tough muffins. A few streaks of flour are okay at this stage.
Fold in Vegetables and Cheese: Gently fold in the sautéed vegetables and shredded cheese into the batter until evenly distributed. Folding ensures that the vegetables and cheese are incorporated without deflating the batter.
Fill Muffin Tins: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Evenly filling the cups ensures consistent baking and prevents overflow.
Bake the Muffins: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins are golden brown. Baking time may vary slightly depending on your oven.
Cool and Serve: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Cooling slightly in the tin allows the muffins to set and prevents them from breaking when removed.
Enjoy!: Serve warm or at room temperature. These muffins are delicious on their own or with a side of fresh fruit or yogurt.

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: one normal portion
Calories: 180
Fat: 10g
Carbohydrates: 12g
Fiber: 2g
Protein: 10g