Best Savory Veggie Breakfast Muffins
Delightful muffins filled with colorful veggies and cheesy goodness for a nutritious start to your day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides a soft and fluffy base.
- 2 tbsp baking powder Ensures the muffins rise perfectly.
- 1 tsp salt Enhances flavor.
- 1/2 tsp ground black pepper Adds a subtle kick.
- 1 tsp garlic powder Infuses aromatic flavor.
Wet Ingredients
- 3 eggs Binds the muffins together and adds protein.
- 1 cup milk Keeps the mixture moist.
- 1/4 cup olive oil Adds healthy fats.
Vegetable Ingredients
- 1 cup bell peppers, chopped Adds color and crunch.
- 1 cup zucchini, shredded Provides moisture.
- 1 cup cherry tomatoes, halved Juicy and flavorful.
- 2 cups spinach, sautéed Offers a nutritious boost.
- 1/4 cup fresh parsley, chopped Delivers freshness.
- 1/2 tsp red pepper flakes For a hint of spice.
Cheese
- 1 cup grated cheese Melts into the muffins for a creamy texture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners or spray it with non-stick cooking spray.
- In a large mixing bowl, combine the flour, baking powder, salt, and black pepper. Whisk until evenly mixed.
- In another bowl, beat the eggs, then add the milk and olive oil. Mix until combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Fold in all chopped veggies, parsley, grated cheese, red pepper flakes, and garlic powder.
- Spoon the mixture into the prepared muffin pan, filling each cup about 3/4 full.
Baking
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Optional: Add chopped onions for extra flavor. For a healthier twist, try whole wheat flour or almond milk for dairy-free.