30 min · 1 serving · @Anastasia's cookhouse
Egg Veggie Muffins
Fluffy baked egg muffins full of pepper, carrot, tomato, corn and herbs — dairy-free, gluten-free breakfast meal prep.
Nutrition per serving
- 225 kcal
- 17 g protein
- 9 g carbs
- 13 g fat
Ingredients
- 2 ½ eggs
- 19 g bell pepper
- 14 g grated carrot
- 22 g tomato
- 8 g parsley
- 20 g canned corn
- ¼ tsp garlic powder
- ¼ tsp dried dill
- ¼ tsp turmeric
- ¼ tsp oil
- 1 pinch salt
- 1 pinch black pepper
Steps
- Heat the oven to 175°C and lightly oil 3 muffin cups.
- Whisk the eggs until smooth, then mix in the vegetables, corn, parsley and spices.
- Fill the cups about halfway — they rise.
- Bake 18–22 minutes until set and lightly golden; cool slightly before removing.
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