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**Vegetable Egg Muffins with Carrot & Zucchini – A Healthy, Grab-and-Go Breakfast**
Looking for a **healthy, protein-packed breakfast** that’s quick, easy, and full of flavor? Look no further than these **Vegetable Egg Muffins with Carrot & Zucchini**! These savory little bites are the perfect balance of fluffy eggs, nutrient-rich veggies, and delicious seasonings. Whether you’re rushing out the door or meal prepping for the week, these muffins make eating healthy both simple and satisfying.
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### 🥕 Why You’ll Love These Veggie Egg Muffins:
– **Packed with veggies** — carrots and zucchini add fiber, vitamins, and natural sweetness.
– **Protein-rich** — eggs provide the perfect base for a filling, satisfying meal.
– **Customizable** — add your favorite vegetables, cheese, or herbs.
– **Great for meal prep** — these muffins store perfectly in the fridge or freezer for easy grab-and-go meals all week.
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### 🧑🍳 Ingredients:
– 6 large **eggs**
– 1/2 cup **zucchini**, finely grated (about 1 small zucchini)
– 1/2 cup **carrot**, finely grated (about 1 medium carrot)
– 1/4 cup **milk** (dairy or plant-based)
– 1/4 cup **cheese** (cheddar, feta, or your favorite variety), shredded (optional)
– 1/4 cup **green onions**, chopped
– 1/2 tsp **garlic powder**
– 1/2 tsp **onion powder**
– 1/4 tsp **salt** (or to taste)
– 1/4 tsp **black pepper**
– 1 tbsp **olive oil** (or non-stick spray)
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### 🍳 Instructions:
1. **Preheat your oven** to 350°F (175°C) and lightly grease a muffin tin with olive oil or non-stick spray.
2. **Prepare the vegetables**: Grate the zucchini and carrot and squeeze out any excess moisture with a clean kitchen towel or paper towel. This step helps avoid watery muffins.
3. **Whisk the eggs**: In a medium bowl, crack the eggs and whisk them together with milk, garlic powder, onion powder, salt, and pepper until well combined.
4. **Add the veggies**: Stir in the grated zucchini, carrot, green onions, and cheese (if using) into the egg mixture.
5. **Fill the muffin tin**: Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
6. **Bake** for **20–25 minutes**, or until the egg muffins are set and slightly golden on top. You can test them by inserting a toothpick — it should come out clean.
7. **Cool and serve**: Let the muffins cool in the tin for a few minutes, then remove and enjoy!
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