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pumpkin veggie egg muffins

Pumpkin Veggie Egg Muffins

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 12 egg muffins 1x
  • Category: breakfast
  • Method: bake
  • Cuisine: american

Description

Pumpkin veggie egg muffins are a quick and nutritious breakfast that are fun to eat and easy to make!


Scale

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

Instructions

  1. Pre-heat oven to 350 degrees F and grease a muffin tin with coconut oil spray or cooking spray.
  2. Whisk all of the eggs, almond milk, pumpkin puree, garlic powder, salt and pepper together in a medium bowl. You want the pumpkin puree to be well incorporated and not clumpy.
  3. Dice the two peppers and add to mixture.
  4. Over low heat, sauté the spinach with just a little bit of oil on the pan until just slightly wilted. Add to egg mixture along with the shredded cheese if using.
  5. Use a cookie scoop to portion out egg mixture into muffin pan.
  6. Place in the oven and bake for approximately 30 minutes. Let cool in the muffin pan for a couple of minutes before using a butter knife to help pop each of the egg muffins out of the muffin tin.

Notes

Store these in the fridge for 3-4 days.