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“Colorful Veggie-Packed Egg Muffins: A Healthy Breakfast Delight”
Ingredients:
- 6 large eggs
- 1/2 cup diced bell peppers (assorted colors)
- 1/4 cup diced onions
- 1/4 cup chopped green onions
- 1/4 cup shredded carrots
- Salt and pepper, to taste
- 1/4 cup milk (optional, for fluffier eggs)
- Cooking spray or oil, for greasing
Instructions:
Preparation:
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Vegetables: Wash and finely chop the bell peppers, onions, green onions, and carrots. You can adjust the types and quantities of vegetables according to your preference or dietary needs.
Assembling:
- Grease the Muffin Tin: Use cooking spray or a little oil to grease a 6-cup muffin tin to prevent sticking.
- Add Vegetables: Distribute the chopped vegetables evenly among the muffin cups.
- Mix Eggs: In a bowl, beat the eggs with milk, salt, and pepper until well combined. This mixture will form the base of your muffins, binding the vegetables together.
- Pour the Egg Mixture: Carefully pour the egg mixture over the vegetables in each muffin cup, filling them up to about 3/4 full to allow space for the muffins to rise.
Cooking:
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are firm to the touch and eggs are fully set.
- Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin. Use a knife or spatula to gently release them if needed.
Serving Suggestions:
- On-the-Go Breakfast: These egg muffins are perfect for a quick and healthy breakfast on the go.
- Customize: Feel free to add cheese, different herbs, or pre-cooked meats like ham or bacon for extra flavor.
- Storage: These muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage. Reheat in the microwave when ready to eat.
This recipe is not only a nutritious start to your day but also a colorful and delightful way to enjoy a range of vegetables, ensuring a balanced meal. Enjoy your cooking!
