why make this recipe
Pumpkin Veggie Egg Muffins are a fantastic breakfast option. They are easy to make, healthy, and packed with flavor. These muffins are perfect for busy mornings because you can make them ahead of time and just grab one as you go. They are also a great way to sneak in some veggies and pumpkin, which adds a nice touch of sweetness and nutrition.
how to make Pumpkin Veggie Egg Muffins
Ingredients :
- 8 large eggs
- 1/4 cup milk of choice (I used almond)
- 1/4 cup pumpkin puree
- 2 red (yellow, or orange) peppers, diced
- 1/3 cup shredded cheddar cheese (optional)
- 2 cups fresh spinach
- 1/2 tsp. garlic powder
- 1/2 tsp. crushed red pepper flakes
- Salt and pepper to taste
Directions :
- Pre-heat the oven to 350 degrees F and grease a muffin tin with coconut oil spray or cooking spray.
- In a medium bowl, whisk together the eggs, almond milk, pumpkin puree, garlic powder, salt, and pepper until everything is well combined.
- Dice the two peppers and add them to the egg mixture.
- Sauté the spinach in a bit of oil over low heat until it is slightly wilted. Then, add it to the egg mixture, along with the shredded cheese if you are using it.
- Use a cookie scoop to portion the egg mixture into the muffin pan.
- Place the muffin pan in the oven and bake for about 30 minutes. Once done, let the muffins cool in the pan for a couple of minutes before using a butter knife to gently pop each muffin out.
how to serve Pumpkin Veggie Egg Muffins
These muffins are delicious served warm or at room temperature. You can enjoy them on their own, or pair them with some fresh fruit for a complete meal. They also work well with a dollop of salsa or a sprinkle of hot sauce for extra flavor.
how to store Pumpkin Veggie Egg Muffins
Let the muffins cool completely before storing them. You can keep them in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them. Just make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container.
tips to make Pumpkin Veggie Egg Muffins
- Make sure to whisk the eggs thoroughly so that the pumpkin puree is well blended.
- Feel free to add other vegetables you like, such as zucchini or carrots, to customize the muffins to your taste.
- You can also swap out the cheddar cheese for any other cheese you prefer or leave it out altogether.
variation
Try adding cooked sausage or bacon bits for a heartier version. Alternatively, you can make them without cheese for a dairy-free option.
FAQs
Can I use other types of milk?
Yes, you can use any type of milk you prefer such as oat milk, soy milk, or dairy milk.
How do I reheat the muffins?
You can reheat them in the microwave for about 30 seconds or in the oven at 350 degrees F for about 10 minutes.
Can I add more spices?
Absolutely! Feel free to add your favorite spices such as onion powder, paprika, or Italian herbs to give them more flavor.