How to Make Savory Vegetable Egg Muffins
These savory vegetable egg muffins are a grab-and-go breakfast packed with fiber, protein, and colorful veggies. With a base of whole wheat flour, shredded vegetables, and just a touch of reduced-fat cheese, they’re satisfying without being heavy. Their balanced blend of nutrients makes them an excellent choice for those managing diabetes. This is a DASH (Dietary Approach to Stop Hypertension), vegetarian and low fat recipe.
Step-By-Step Instructions:
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Preheat the oven to 375°F (190°C) and line a muffin tin with 8 paper liners or lightly grease the cups with cooking spray.
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Shred the zucchini and carrot, then squeeze out excess moisture using a clean towel. Dice the red bell pepper and red onion and combine all the vegetables in a bowl.
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In a medium bowl, whisk together the eggs, egg whites, and low-fat milk until well combined.
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In another bowl, mix the whole wheat flour, baking powder, black pepper, and smoked paprika.
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Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Add the shredded vegetables and cheddar cheese to the batter, folding until evenly distributed.
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Divide the batter evenly among the 8 prepared muffin cups. Fill each about 3/4 full.
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Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Nutrition facts
4 Servings
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Serving Size
2 muffins
- Amount per serving Calories 140
- % Daily value*
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Total Fat
4.5g
6%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 95mg 32%
- Sodium 140mg 6%
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Total Carbohydrate
17g
6%
- Dietary Fiber 3g 11%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 10g
- Potassium 437mg 9%
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