ADVERTISEMENT
Add the flour and whisk until smooth (this helps bind the muffins).
Stir in the vegetables and optional cheese.
Fill Muffin Tin
Divide the mixture evenly among the muffin cups (about ¾ full).
See also Grinder Bean Salad
Bake
Bake for 20–25 minutes, or until the tops are golden and a toothpick comes out clean.
×
Ezoic
» MORE: No-Knead Multi-Seed Bread Recipe
Cool & Serve
Let cool slightly before removing from the tin. Serve warm or at room temperature.
✅ Tips for Perfect Veggie Egg Muffins
Grate or finely chop veggies to ensure they cook through evenly.
Drain excess moisture from zucchini if it’s too watery—just sprinkle with salt and let it sit, then squeeze gently.
Customize freely: Add bell peppers, corn, or spinach for extra color and nutrients.
Add cheese like cheddar, mozzarella, or feta for a richer flavor.
Use silicone muffin cups or line your tin well to prevent sticking.
Cool completely before storing in the fridge or freezer to avoid sogginess.
❓ Frequently Asked Questions
Q: Can I make these dairy-free or gluten-free?
A: Absolutely! Skip the cheese or use dairy-free cheese. Use gluten-free flour or almond flour instead of regular flour.
Q: How long do they last in the fridge?
A: Store in an airtight container for up to 4 days in the fridge.
Q: Can I freeze them?
A: Yes! Wrap individually and freeze for up to 2 months. Reheat in the microwave or oven.
Q: Can I use egg whites only?
A: You can! Replace 1 whole egg with 2 egg whites for a lighter version.
Q: Do I need to cook the vegetables first?
A: Not necessarily, but sautéing them slightly enhances the flavor and softens them, especially the carrots.
Nutrition (Per Muffin, approx.)
Note: Values will vary based on exact quantities and add-ins (like cheese).
Calories: ~90 kcal
ADVERTISEMENT
