Even though I work from home, there are absolutely mornings when I need to eat something quick and simple – and Brian always takes his morning meal on the go. These Breakfast Herb and Vegetable Egg Muffins are perfect to prep ahead, store in the fridge or freezer, and reheat and eat.
Breakfast Herb and Vegetable Egg Muffins Nutrition
Eggs: Contain protein and fat, making them incredibly satiating. They contain a little bit of almost every vitamin and mineral! Omega-3 enriched eggs are higher in Omega-3 fatty acids, and may be higher in vitamin A and vitamin E.
Vegetables: Vegetables are filled with fiber, which will help you feel full and keep your digestive system happy. Vegetables also contain tons of vitamins and minerals, and you can use any kind of vegetables you have on hand for this dish making it perfect for clearing out the fridge and reducing food waste.
Egg Muffins are naturally gluten free and dairy free and all ingredients are used in low FODMAP amounts according to the Monash University app.
Breakfast Herb and Vegetable Egg Muffins Tips
When making Egg Muffins, I only use a silicone muffin pan like this. It makes clean up so much easier!
You can store these in the fridge or freezer. If you store in the freezer, remove from the freezer and thaw in the fridge the night before you want to eat then reheat in the microwave for 30 seconds or until heated to desired temperature.
Breakfast Herb and Vegetable Egg Muffins are a simple breakfast option you can prep ahead and store in the freezer until ready to enjoy.
2 cups chopped vegetables (broccoli, bell pepper, grated carrot, zucchini, whatever you have on hand)
¾ cup shredded cheddar cheese (1 tablespoon per cup), optional
¼ cup chopped fresh basil and chives (can use 2 tablespoons dried when not in season)
1 teaspoon salt, divided
Preheat oven to 400 degrees Fahrenheit.
Spritz 12 muffin cups in a silicone muffin pan with nonstick cooking spray. (I find a silicone muffin pan is easier to clean when cooking egg muffin cups)
Crack each egg into a separate muffin cup. Divide the salt between each egg and gently scramble.
Divide the chopped vegetables between the 12 scrambled eggs and gently stir. Top each egg mixture with equal amounts of cheese if using.
Place the muffin tin in the oven and bake for 20-25 minutes or until the eggs are firm and cooked through.
Serve immediately or store in the freezer. Place in the fridge to thaw the night before you want to eat them and reheat in the microwave at about 30 seconds before serving. (all microwaves differ, so pay attention to works for your model).
This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University app.