Savory Vegetable Egg Muffins
Delicious and nutritious muffins packed with shredded vegetables, perfect for breakfast or a snack.
Ingredients
Vegetables
- 2 large zucchini, shredded and squeezed dry Make sure to remove excess moisture.
- 1 large carrot, shredded
- 1/4 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
Egg Mixture
- 2 large eggs
- 2 oz liquid egg whites
- 1/4 cup low-fat milk
Dry Ingredients
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp black pepper
- 1/8 tsp smoked paprika
Cheese
- 1/4 cup reduced-fat shredded cheddar cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with 8 paper liners or lightly grease the cups with cooking spray.
- In a mixing bowl, combine the shredded zucchini, carrot, red bell pepper, and red onion.
- In a separate medium bowl, whisk together the eggs, egg whites, and low-fat milk until smooth.
- In another bowl, mix the whole wheat flour, baking powder, black pepper, and smoked paprika.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined.
- Add the shredded vegetables and cheddar cheese, folding until evenly distributed.
- Divide the batter between the prepared muffin cups, filling each about 3/4 full.
Baking
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack. They can be enjoyed warm or at room temperature.
Notes
These muffins are versatile and can be enjoyed warm, in lunchboxes, or as quick snacks.