Whole30 Egg Muffins with Vegetables
These easy-to-make egg muffins are perfect for busy mornings, allowing you to use up leftover vegetables while staying on track with your Whole30 diet.
Ingredients
Main Ingredients
- 10-12 large large eggs
- 2 cups mixed vegetables (bell peppers, spinach, mushrooms, zucchini, broccoli, green onions, tomatoes) Chop vegetables into small pieces.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder or onion powder Optional but recommended.
- cooking spray cooking spray or oil for greasing
- optional compliant chicken sausage, diced cooked chicken, or bacon Add for extra protein.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin well, using silicone liners if available.
- Chop your vegetables into small, bite-sized pieces.
- If using watery vegetables, sauté them for 2-3 minutes to reduce moisture and allow them to cool.
- In a large bowl, whisk the eggs with salt, pepper, and any added spices.
- Divide the chopped vegetables evenly into the muffin cups.
- Pour the egg mixture over the vegetables, filling each cup about three-quarters full.
Cooking
- Bake in the preheated oven for 18-22 minutes, until the centers are set and do not jiggle.
- Allow muffins to cool for a few minutes before removing them from the tin for easier release.
Notes
Store in an airtight container in the fridge for up to 4 days or freeze wrapped in parchment in a freezer bag for up to 2 months. Reheat in the microwave or oven.