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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! Less than 100 calories per muffin! showmetheyummy.com #healthy #eggmuffincups #roastedvegetables
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4.75 from 4 votes

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: healthy, meal prep, roasted vegetable
Servings: 9 muffins
Calories: 96kcal
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Ingredients

  • cup  diced sweet potato
  • cup  asparagus trimmed and quartered
  • 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
  • large eggs
  • large egg whites save yolks for another use

Instructions

  • 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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Nutrition

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