Veggie And Basil Egg Muffins Recipe

Name: Veggie And Basil Egg Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Eggs (large, preferably pastured); 2/3 cup Zucchini, chopped into small quarters; 2/3 cup Broccoli, chopped into small florets; 1 Green onion; 6-8 Fresh Basil Leaves; 1 tablespoon Oregano; 1 teaspoon Salt; 0.5 teaspoons Mustard Powder; 1.5 teaspoons Baking powder (gluten and aluminium free); 1 dash Fresh ground pepper

Servings: persons

5 Eggs (large, preferably pastured)
2/3 cup Zucchini, chopped into small quarters
2/3 cup Broccoli, chopped into small florets
1 Green onion
6-8 Fresh Basil Leaves
1 tablespoon Oregano
1 teaspoon Salt
0.5 teaspoons Mustard Powder
1.5 teaspoons Baking powder (gluten and aluminium free)
1 dash Fresh ground pepper

1
Preheat oven to 350u00b0F (180u00b0C) and lightly grease a muffin tin or 6 muffin cups with olive oil.
2
Chop the broccoli and zucchini in small pieces and slice the green onion entirely, including the green ends.
3
Whisk the eggs in a mixing bowl with the salt, pepper, ground mustard and baking powder. Add the chopped vegetables, the oregano and the chopped basil, whisking together to combine.
4
Divide the mixture into 6 muffin cups filling them up to about three quarters. Bake for 25 minutes.
5
Serve immediately for breakfast, or keep refrigerated for up to 5 days.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 Eggs (large, preferably pastured), 2/3 cup Zucchini, chopped into small quarters, 2/3 cup Broccoli, chopped into small florets, 1 Green onion, and more.

Yes, Veggie And Basil Egg Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Veggie And Basil Egg Muffins

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