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Incorporating vegetables into breakfast is an excellent way to kickstart your day with essential nutrients. Loaded Veggie Omelet Muffins offer a powerhouse of benefits, starting with their nutritional value. The primary ingredient—eggs—are a fantastic source of high-quality protein, which is crucial for muscle repair and growth. Additionally, they provide essential vitamins such as B12 and D, along with minerals like selenium and choline, which support brain health and metabolism.

Loaded Veggie Omelet Muffins

Start your day right with Loaded Veggie Omelet Muffins, a nutritious and convenient breakfast solution. These delightful muffins are packed with wholesome vegetables like bell peppers, spinach, and cherry tomatoes, offering a burst of flavor and essential nutrients. Perfect for meal prep, they can be customized to fit various dietary needs. Enjoy them for breakfast, lunch, or a quick snack! Discover how easy it is to create a healthy start to your day with this versatile recipe.
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Ingredients
  

6 large eggs

1/2 cup milk (dairy or non-dairy)

1 cup bell peppers (any color), diced

1/2 cup red onion, finely chopped

1 cup fresh spinach, chopped

1/2 cup mushrooms, diced

1 cup shredded cheese (cheddar or your choice)

1/2 cup cherry tomatoes, halved

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Olive oil or cooking spray (for greasing the muffin tin)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray to prevent sticking.

    Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until fully combined. Season with garlic powder, paprika, salt, and pepper.

      Add Vegetables: Stir in the diced bell peppers, chopped red onion, spinach, diced mushrooms, shredded cheese, and halved cherry tomatoes into the egg mixture. Make sure all vegetables are evenly distributed.

        Fill the Muffin Tin: Pour the egg and veggie mixture into the prepared muffin tins, filling each cup about 3/4 full. If you have any leftover mixture, you can pour it into additional cups or a small baking dish.

          Bake: Bake in the preheated oven for 20-25 minutes, or until the muffins are puffed up and a toothpick inserted into the center comes out clean.

            Cool and Serve: Remove from the oven and let them cool in the tin for 5 minutes. Gently run a knife around the edges to loosen the muffins, then transfer them to a wire rack to cool completely.

              Enjoy: Once cooled, these Loaded Veggie Omelet Muffins can be served warm or at room temperature. They can be stored in the refrigerator for up to 4 days or frozen for later use!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins