I love easy meals and I’m always trying to find new and delicious recipes for my family and I to enjoy! Of course, I also love sharing it with you. These vegetarian egg muffins are so good, so easy to make and you can freeze them up and enjoy throughout the week.
If you love freezer meals, Check out this Freezer meal service plan!
These vegetarian egg muffins are made with fresh red bell peppers, shallots, tomatoes, cilantro and I also added cheddar cheese! Everything with cheese in my opinion tastes better!
Me encantan las comidas fáciles y siempre estoy tratando de encontrar recetas nuevas y deliciosas para que mi familia y yo disfrutemos. Por supuesto, también me encanta compartirlo contigo. Estos muffins de huevos vegetarianos son tan buenas, tan fáciles de hacer y puedes congelarlas y disfrutarlas durante toda la semana.
¡Estos muffins vegetarianos de huevo están hechos con pimientos rojos frescos, chalotes, tomates, cilantro y también agregué queso cheddar! ¡Todo con queso en mi opinión sabe mejor!
To make it healthier, I added 8 egg whites and 2 whole eggs. If you want a meatier option, try adding cooked bacon or sausages! The possibilities are endless when making egg muffins 🙂
Para hacerlo más saludable, agregué 8 claras de huevo y 2 huevos enteros. Si quieres una opción más carnosa, ¡prueba agregar tocino cocido o salchichas! Las posibilidades son infinitas cuando se hacen muffins de huevo 🙂
These are totally family friendly and time friendly. Which is always a great thing. Specially when you’re busy throughout the week! I love these vegetarian egg muffins and I really hope you do too!
Estos son totalmente familiar y amigable con el tiempo. Lo que siempre es una gran cosa. Especialmente cuando estás ocupada durante toda la semana! Me encantan estos muffins vegetarianos de huevo y realmente espero que tú también!
Easy vegetarian egg muffin recipe
Ingredients:
- 8 egg whites and 2 whole eggs
- A pinch of salt and pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika powder
- 1 small shallot chopped finely
- half of a red bell pepper finely chopped
- fresh cilantro (optional)
- Half of a medium tomato (finely chopped)
- cheddar cheese (to taste)
- 2 tablespoons of almond milk (or your favorite milk)
Direction:
- In a mixing bowl, add the eggs, milk, salt, pepper, paprika, garlic powder and whisk well.
- Now add the fresh vegetables and cheese, mix well and set aside.
- In a muffin baking sheet, spray with non-stick avocado spray and with a spoon slowly add the egg mixture.
- Bake in the oven at 350 degrees for about 30 to 40 minutes, or until the eggs are nicely set and cooked!
- Enjoy!
Please note:
These vegetarian egg muffins can freeze up for up to 2 to 3 months. You can also keep in the refrigerator for up to a week. how awesome!?
I hope you can enjoy this recipe soon 🙂
