Healthy Veggie Egg Muffins

5 from 4 votes

These Healthy Veggie Egg Muffins are an easy, protein-packed breakfast made with eggs, zucchini, bell peppers, onion, arugula and parmesan cheese. These healthy egg muffins are fluffy, flavorful and perfect for meal prep and busy mornings!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: Healthy Veggie Egg Muffins

Servings:

Ingredients

1 Tbsp olive oil
½ yellow onion chopped
2 cloves garlic minced
½ zucchini shredded
1 red bell pepper chopped
10 large eggs
2 Tbsp milk
1/3 cup freshly grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1 cup arugula roughly chopped

Instructions

Preheat oven to 350 degrees F and lightly grease a 12-cup muffin pan.
Heat a small skillet over medium heat and drizzle with olive oil. Cook the onion and bell pepper for 3 to 4 minutes, until softened. Add garlic and cook another 30 seconds. Remove from heat.
Shred the zucchini and squeeze as much moisture as possible using paper towels or a clean kitchen towel. This helps prevent watery egg muffins.
In a large bowl, whisk together the eggs, milk, parmesan cheese, salt and pepper. Stir in the cooked veggie mixture, shredded zucchini and arugula.
Evenly divide the mixture between 12 muffin cups, filling each about ¾ full. Bake for 20 to 25 minutes, or until the centers are set and the tops are lightly golden. Cool slightly before removing from the pan.

Nutrition