Broccoli and Red Pepper Egg Muffins are great for whipping up on the weekend for breakfast during the week; and bonus, they’re an easy way to get vegetables into your diet at breakfast!
I’ve noticed Murphy’s Law at work, particularly in situations when time is of the essence.
Like an hour and a half before Mike and I were supposed to leave for the airport for our flight to London (BTW, if you’re interested you can check out a few of our London pictures in this post), when we went to get our passports out only to realize that the key to the lockbox where we keep our passports was missing. (Long story short, Mike took the lockbox to a locksmith, but there was a serious minute there when we thought we might miss our nonrefundable flight.)
Or like the time Mike got into a (minor, but very inconvenient) car accident on the way to work on his first day at a new job.
Or a couple years ago when I was in the middle of preparing Thanksgiving dinner and suddenly realized a) we only had half a stick of butter on hand (which is not nearly enough when making Thanksgiving dinner for 12!), b) I had forgotten to pick up fresh cranberries to make sauce, and c) the turkey would be ready about 90 minutes after everything else because my oven was running low. (At least it was a holiday to remember!)
And weekday mornings – especially Mondays – it just seems like things are more likely to go awry. Which is why I think it’s a total plus if you can give yourself one less thing to think about (like making breakfast).
These cute little egg muffins are perfect for keeping in the fridge for a quick breakfast on busy weekday mornings. They’re naturally gluten-free, and red bell pepper, onion, and broccoli pack a punch of nutrition. I kept them lactose-free by using GO VEGGIE Chive and Garlic Vegan Spread and Dip Minis, which adds another layer of savory flavor, and I couldn’t resist a sprinkle of GO VEGGIE Lactose Free Cheddar Shreds on top.
If you’re serving these muffins alone, I find that two to three muffins is a pretty good serving size. Or if you want to make them as part of a no-fuss brunch, serve them along with fruit salad or fresh berries, breakfast meat, and toast.
What’s your go-to make-ahead breakfast?
- 1 tablespoon avocado or light olive oil, plus more for the tray
- 1 small red bell pepper, diced
- 1 small onion, diced
- 2 cups broccoli florets, chopped small
- 2 (1.3 oz/37 g) containers GO VEGGIE Chive and Garlic Vegan Spread and Dip Minis, slightly softened
- ¼ cup (60 ml) plain, unsweetened dairy-free “milk”
- 6 large eggs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 6 tablespoons GO VEGGIE Lactose Free Cheddar Shreds
- Preheat the oven to 375F. Brush the wells of a standard-sized muffin tray with avocado oil or light olive oil (a silicone muffin tray or silicone cups work best here to prevent the muffins from sticking).
- Heat the oil in a medium skillet over medium heat. Add the red bell pepper and onion and cook until starting to soften, about 3 minutes, stirring occasionally. Cool slightly.
- Fill a small to medium-sized pot ¾ full with water and bring it to a boil. Add a pinch of salt and the broccoli, and boil 1 minute. Drain well and cool slightly.
- Whisk the chive and garlic spread together with the milk in a large bowl. Whisk in the eggs, salt, and black pepper, and then stir in the red bell pepper/onion mixture and the broccoli.
- Pour the egg mixture into the prepared muffin tray, filling each muffin well about ¾ full (I get 9 to 10 muffins out of this recipe, but it might vary slightly). Sprinkle the cheddar shreds on top of each (about 2 teaspoons per muffin).
- Bake until the eggs are set and golden, about 25 to 35 minutes. Cool in the tray a few minutes, then run a paring knife along the outside and slide the muffins out. Serve warm or at room temperature.
- Store leftovers wrapped in the fridge for up to a week and pull them out for a quick breakfast (you can reheat them in a microwave).
Disclosure: I received the GO VEGGIE products that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
June 17, 2016 at 5:24 amA lovely breakfast treat!
Cheers,
Rosa
Sarah says
June 17, 2016 at 10:37 amUhm what a cute and delicious little breakfast treat. I’m so glad I discovered your blog when I was doing my post about Ataulfo mangoes. Looking forward to following you :)
Marissa says
June 17, 2016 at 12:53 pmOh man, so stressful! I’m so glad you made your flight…
Love these breakfast muffins – I’m always on the look out for ways to add something new to our weekday breakfast routine and these look delicious!
Angie@cuisinestudy says
June 17, 2016 at 10:28 pmEggs are definitely my go-to comfort food, I could eat them for breakfast, lunch and dinner. This muffins are perfect for weekday breakfast when you have to have something fast and easy. Thanks for the fab recipe. Pinned!!!
Kevin | Keviniscooking says
June 22, 2016 at 11:53 amHow did I miss these little cuties. Perfect breakfast bites!