Pumpkin veggie egg muffins are a nutritious make-ahead breakfast that you can customize with any veggies you have on had! Pumpkin puree gives them an awesome texture and extra nutrition!
I don’t know about you, but I tend to get in a breakfast rut of eating the same breakfast over and over again! These pumpkin veggie egg muffins are a fun way to switch things up, especially if you have busy mornings or pack foods to take with you for breakfast.
Why do pumpkin veggie egg muffins make a good breakfast?! Eggs are a good source of protein with one large egg containing 6 grams of high-quality protein plus vitamin D, choline and more. Add veggies to that and you’re getting a nice dose of fiber that along with the protein will help fuel your morning and keep you fuller for longer.
I am a huge breakfast person and know that my whole day is off when I skimp on breakfast, which is why I make it a priority to whip up a batch of these or a frittata when I know I have a busy week ahead but want to stay on my breakfast game! They’re perfect as a snack too! I recommend adding a little hot sauce or sliced avocado on top!
Ingredients for Pumpkin Veggie Egg Muffins
- eggs
- pumpkin puree
- red, orange or yellow peppers – peppers hold up really nicely in this recipe however you can use almost any veggies you have in your fridge diced up
- fresh spinach
- milk of choice (I used unsweetened almond milk)
- shredded cheddar cheese or crumbled feta (optional)
- garlic powder
- salt
- pepper
- coconut oil spray or cooking spray
- muffin pan
How to Make Pumpkin Veggie Egg Muffins
Making veggie egg muffins is super easy! They are basically like individual omelets and are made by mixing everything together just as you would for those.
- Pre-heat oven to 350 degrees F and grease a muffin tin with coconut oil spray or cooking spray.
- Whisk all of the eggs, almond milk, pumpkin puree, garlic powder, salt and pepper together in a medium bowl. You want the pumpkin puree to be well incorporated and not clumpy.
- Dice the two peppers and add to mixture.
- Over low heat, sauté the spinach with just a little bit of oil on the pan until just slightly wilted. Add to egg mixture.
- Use a cookie scoop to portion out egg mixture into muffin pan. Place in the oven and bake!
I’ve made egg muffins before and they’re either hard to get out of the muffin tin even after greasing, or the are very flimsy and feel uncooked. I think the pumpkin really helped with the texture and structure of these egg muffins! I greased the pan but they popped out perfectly intact!
Pumpkin Veggie Egg Muffins
Ingredients
- 8 large eggs
- 1/4 cup milk of choice I used almond
- 1/4 cup pumpkin puree
- 2 red yellow, or orange peppers, diced
- 1/3 cup shredded cheddar cheese optional
- 2 cups fresh spinach
- 1/2 tsp. garlic powder
- 1/2 tsp. crushed red pepper flakes
- salt and pepper to taste
Instructions
- Pre-heat oven to 350 degrees F and grease a muffin tin with coconut oil spray or cooking spray.
- Whisk all of the eggs, almond milk, pumpkin puree, garlic powder, salt and pepper together in a medium bowl. You want the pumpkin puree to be well incorporated and not clumpy.
- Dice the two peppers and add to mixture.
- Over low heat, sauté the spinach with just a little bit of oil on the pan until just slightly wilted. Add to egg mixture along with the shredded cheese if using.
- Use a cookie scoop to portion out egg mixture into muffin pan.
- Place in the oven and bake for approximately 30 minutes. Let cool in the muffin pan for a couple of minutes before using a butter knife to help pop each of the egg muffins out of the muffin tin.
Notes
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