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In the fast-paced world we live in, finding a breakfast option that is both nutritious and convenient can be a challenge. Enter crispy veggie egg muffin cups, a delightful solution that marries flavor with health benefits. These little cups of goodness are not just visually appealing; they are packed with protein and a rainbow of vegetables, making them an ideal choice for busy mornings, a light lunch, or even a satisfying snack. This article will delve into the recipe, exploring its wholesome ingredients, nutritional advantages, and step-by-step preparation, ensuring you have everything you need to whip up this delightful dish.

Crispy Veggie Egg Muffin Cups

Discover the perfect breakfast solution with crispy veggie egg muffin cups! These delicious and nutritious bites are loaded with protein and colorful vegetables, making them ideal for busy mornings, light lunches, or satisfying snacks. Easy to customize, you can experiment with various ingredients to suit your tastes and dietary needs. Learn how to prepare these muffin cups with a simple step-by-step guide that combines healthy eating with flavorful enjoyment. It's time to elevate your morning routine!
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Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1/2 bell pepper, diced (red or yellow)

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/2 cup shredded cheese (cheddar or mozzarella)

1/4 teaspoon garlic powder

1/4 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

Cooking spray or muffin liners

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or line with muffin liners.

    Prepare Veggies: In a skillet, heat the olive oil over medium heat. Add the red onion and bell pepper; sauté for about 3 minutes until softened. Add in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat.

      Mix Eggs: In a large mixing bowl, whisk the eggs. Add garlic powder, paprika, salt, and pepper. Mix well to incorporate seasonings.

        Combine: Stir in the sautéed veggies and halved cherry tomatoes into the egg mixture. Add shredded cheese and fold everything together until evenly distributed.

          Fill Muffin Cups: Pour the egg and veggie mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the egg muffins are puffed up and a toothpick inserted in the center comes out clean.

              Cool and Serve: Allow muffins to cool in the pan for about 5 minutes, then gently loosen the edges with a knife and remove them. Serve warm or at room temperature. Enjoy your crispy veggie egg muffin cups!

                Prep Time, Total Time, Servings: 10 mins | 30 mins | 12 servings