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
Calories: 96kcal
Ingredients
- 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
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper omit if you don’t like spice
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 4 large eggs
- 4 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
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