Roasted Veggie Breakfast Muffins
These Roasted Vegetable Breakfast Muffins make the perfect easy, healthy, make ahead breakfast! Whole eggs, egg whites, veggies: sweet potatoes, asparagus, bell pepper, onion - and spices get baked into portable egg muffin cups! Gluten Free. Vegetarian!
Servings: 9 muffins
- 1 cup diced sweet potato
- 1 cup asparagus trimmed and quartered
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper omit if you don’t like spice
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 4 large eggs
- 4 large egg whites save yolks for another use
Pre-heat oven to 425 degrees F and line a rimmed baking sheet with a silicone baking mat.
Place veggies onto prepared pan.
Toss with olive oil and spices.
Roast in preheated oven for about 15 minutes, or until potatoes are tender, stirring every 10 minutes.
Remove from oven and set aside.
Lower heat on the oven to 350 degrees F and grease a standard 12 slot non stick muffin tin generously with cooking spray. Set aside.
In a large measuring cup, whisk together eggs and egg whites.
Stir in roasted vegetables.
Pour mixture evenly into the prepared muffin tin, you’ll fill 9 of the slots.
Bake in preheated oven for 15-25 minutes, or until the eggs have set.
Remove from oven, cool slightly, and enjoy!
Store leftovers in an airtight container in the fridge for about a week or freeze for up to a month.
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Calories: 96kcal | Carbohydrates: 9g | Protein: 5g | Fat: 3g | Cholesterol: 82mg | Sodium: 331mg | Potassium: 274mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4970IU | Vitamin C: 36.6mg | Calcium: 32mg | Iron: 1.3mg