CryoCove Recipe

Veggie Egg Muffins

Name: Veggie Egg Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 6 servings
Ingredients: 8 large eggs; 1/2 red bell pepper, finely diced; 1/2 zucchini, finely diced; 1/4 red onion, finely diced; 1/4 cup milk; 1 tbsp olive oil; to taste salt, pepper, and garlic powder

Colorful make-ahead egg muffins loaded with bell peppers, zucchini, and onion — grab-and-go breakfast perfection.

Prep

10m

Cook

22m

Total

32m

Servings

Calories

120

Macro Breakdown

Protein10g (48%)

Carbs4g (19%)

Fat7g (33%)

Diet

omnivorepescatarianvegetariangluten-freeketopaleo

Goal

fat-lossperformance

Pillar Benefits

FoodMove

Ingredients

8 large eggs
1/2 red bell pepper, finely diced
1/2 zucchini, finely diced
1/4 red onion, finely diced
1/4 cup milk
1 tbsp olive oil
to taste salt, pepper, and garlic powder

Instructions

1
Preheat oven to 350°F. Grease a 12-cup muffin tin or use silicone liners.
2
Sauté diced vegetables in olive oil for 3-4 minutes until slightly softened.
3
Whisk eggs with milk, salt, pepper, and garlic powder.
4
Divide sautéed vegetables among the muffin cups.
5
Pour egg mixture over the vegetables, filling each cup about 3/4 full.
6
Bake for 18-22 minutes until eggs are set and slightly golden.
7
Cool for 5 minutes before removing.

Tips

*Freeze extras in a zip-lock bag — reheat from frozen in the microwave for 60 seconds.
*Rotate vegetables each week: try mushrooms, tomatoes, or broccoli.

Frequently Asked Questions

How many calories are in Veggie Egg Muffins?

Veggie Egg Muffins has 120 calories per serving with 10g of protein. It's a great option for a healthy breakfast meal.

How long does it take to make Veggie Egg Muffins?

This recipe takes 10 minutes of prep and 22 minutes of cooking, for a total of 32 minutes from start to finish.

Is Veggie Egg Muffins suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, vegetarian, gluten-free, keto, paleo. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Preheat oven to 350°F. Grease a 12-cup muffin tin or use silicone liners.

Sauté diced vegetables in olive oil for 3-4 minutes until slightly softened.

Whisk eggs with milk, salt, pepper, and garlic powder.

Divide sautéed vegetables among the muffin cups.

Pour egg mixture over the vegetables, filling each cup about 3/4 full.

Bake for 18-22 minutes until eggs are set and slightly golden.

Cool for 5 minutes before removing.