Garden Vegetable Breakfast Muffins
Breakfast just got a whole lot more enjoyable with these delicious and easy vegetable breakfast muffins!
Ingredients
- 8 large eggs
- 2 tablespoon whole milk
- 2 tablespoon olive oil
- ½ teaspoon dried rosemary
- ½ teaspoon garlic granules
- ½ teaspoon paprika
- ¼ teaspoon sea salt
- ½ teaspoon baking powder
- 2 tablespoon chopped fresh parsley leaves
- ½ cups diced green bell pepper (any color will work)
- ½ cups diced green onions diced (or yellow onion)
- ½ cups diced roma tomatoes (1 roma tomato)
- ½ cups diced baby bella mushrooms
- ¼ cups oat flour (certified GF oats as needed, option to use white or wheat flour)
Instructions
- Preheat oven to 375℉.
- In a large mixing bowl combine eggs, olive oil, milk, garlic granules, paprika, sea salt, baking powder, rosemary, and parsley.
- Finely dice all vegetables. You can use other vegetables if you choose but keep with the portions provided (avoid wetter ingredients such as zucchini). Add vegetables to a medium-sized bowl and coat in ¼ cup flour. Add coated vegetables to egg mixture and combine all.
- Use muffin liners in a 12-cup muffin tin. Portion out ¼ cup of egg mixture into each muffin tin. Evenly distribute any excess mixture. Bake for 25-30 minutes. I consistently do 27 minutes.
- When you take them out of the oven immediately remove muffins from pan and transfer to a cooling rack so there's airflow underneath to avoid wet bottoms.
Tried this recipe?Let us know how it was!