With just a little bit of planning and prepping, these clean green veggie egg muffins can be made ahead of time and stored in the refrigerator or freezer to have on hand throughout the week as you’re rushing out the door!
They’re perfect for helping you fit a healthy breakfast in on busy mornings. Get the recipe below.
Back when I worked at my corporate job, my mornings were often a flurry. And when I’m running late, I transform into a Tasmanian devil. I stomp all over the house as I grab things to throw into my bag or dig through my closet trying to find something to wear, often grunting out of frustration in the process. It’s quite the scene!
These days, as my schedule is a little more flexible and I work a lot of mornings from home, it’s not quite as hurried around here. I find myself working earlier, but enjoying the freedom to sip my coffee slowly and stay in my pajamas until my first meeting of the day.
I probably shouldn’t stay in my pajamas for as long as I do some days, but you know, a girl’s gotta do what a girl’s gotta do.
There is one common theme I’m noticing in both of these scenarios, though. If I already have a nutritious breakfast prepared, chances are my day is going to be off to a better start than if I don’t.
I know we’ve all heard the saying “breakfast is the most important meal of the day!” before. While there’s been some new research showing this isn’t necessarily the case, I know that if I have a busy day ahead, I need to be properly fueled in order to be at my best. Breakfast doesn’t just set me up for the next few hours, it sets the tone for my whole day.
Some people lean more towards sweet options for breakfast (I’m looking at you, Almond Joy Overnight Oats fans) and some like more savory breakfasts, such as these clean green veggie egg muffins. I enjoy switching it up between the two flavor profiles, which is why I often have both of these things on hand to satisfy my morning cravings!
Clean Green Veggie Egg Muffins
These clean green veggie egg muffins are like individualized omelets. Well no, more like mini frittatas. Actually, more like an egg scramble. Whatever you want to refer to them as, they are delicious and can be customized with any type of vegetable or herb you like!
These mini egg muffins are also super simple to make and can be stored in the refrigerator for up to four days or in the freezer for up to a month. Win! There’s nothing better than waking up and already having a delicious and nutritious breakfast prepared for you. Am I right?
This recipe for clean green veggie egg muffins includes some of my favorite (green) summer produce, but you can totally make these your own by incorporating different vegetables and flavors! A mushroom, basil and tomato combo would be delicious. Just sayin’.
I also added half whole eggs and half egg whites, but you could use all whole eggs or all egg whites. Whatever suits your fancy!
I hope this recipe for clean green veggie egg muffins helps make your mornings a little less stressful and a little more nutritious when you’re on the go!
- 6 whole eggs
- 6 egg whites
- 2 cups baby spinach
- 1 cup zucchini, diced (about 2 small)
- 1 bell pepper, diced
- ¼ cup green onions, sliced
- ¼ cup parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup shredded Monterey jack cheese (optional)
- Preheat the oven to 375 degrees.
- In a skillet, sauté zucchini and bell pepper for about 5 minutes. Add the spinach and sauté until the spinach is wilted. Add the green onions and parsley and stir to combine. Remove from the heat.
- In a mixing bowl, whisk together the eggs with the salt and pepper.
- Spray a muffin tin pan with cooking spray. Evenly divide the veggie mixture among 10 muffin cups. Fill with the eggs until about ¾ full. Top with shredded cheese (optional).
- Bake for 15 minutes, or until the eggs are cooked through. Remove from the oven and let cool. Store in an airtight container in the refrigerator for up to 4 days or in the freezer (individually wrapped in Saran wrap) for up to a month.
The recipe is part of the Meatless Monday link up hosted by The Fit Foodie Mama and Running on Happy, as well as Meatless Monday hosted by Confessions of a Mother Runner, Tina Muir and A Whisk and Two Wands.
Happy Meatless Monday!