These egg and veggie muffins are a healthy, high protein and whole grain breakfast option to help you start your day.
Guys, I love breakfast. It has always been my favourite meal of the day, and I fall more and more in love with it each time I write a breakfast recipe. I am also super busy, and that’s where these muffins really come in handy to heat up on a hectic day.
Table of contents
Why This Recipe Works
Who doesn’t love a classic caprese salad? This recipe combines the goodness of eggs and whole grain wraps with the delicious flavours of tomatoes, cheese and basil. Asides from being delicious, these egg and veggie muffins make for a totally balanced on-the-go breakfast too: we’ve got fibre in the wraps and the tomatoes, protein from the eggs, and fats from the eggs and cheese. Tasty, filling, AND nutritious? It’s really a win-win.
Key Ingredients
Whole Grain Wraps – the wraps in this recipe basically act as the liner for these muffins. Not only do they provide the nutrition of fibre and complex carbs, they provide the structure that make these muffins perfect for eating on the move.
Eggs – I mean, what’s a egg and veggie muffins without the eggs? Eggs are one of my favourite staples: they are easy to prepare, keep well in the fridge, and provide a great source of quality vegetarian protein. Also, contrary to what we’ve been told about eggs in the past, recent studies have shown that we do not need to be weary of the cholesterol in egg yolks! You can read more about that in this post on the blog.
Bocconcini, cherry tomatoes & basil – Any tomato, basil and cheese flavour combo automatically has my heart. However, if this isn’t your thing, feel free to swap these ingredients for any other types of cheese and veggies you enjoy!
How to Make This Recipe
Step 1: Preheat oven to 375F. Spray muffin tins with nonstick cooking spray and insert your whole grain wrap circles.
Step 2: Toss in the cheese, tomatoes and basil and crack in an egg. Season with a pinch each of salt and pepper then bake for 25 minutes, or until the whites have set and the outside edges of the wrap turn a light golden colour.
Step 3: Enjoy immediately, or store in a freezer bag to rewarm throughout the week.
Expert Tips
Feel free to take this recipe and make it your own! I suggest trying different flavour combinations to see which one you like the best and experimenting with different types of wraps (you could try gluten free, spinach wraps, flax wraps – the possibilities are endless). You could even use only egg whites, instead of whole eggs, if that’s your jam!
I use a cookie cutter with a 4 1/2 inches diameter to cut the wraps into circles for these egg and veggie muffins. However, if you don’t have a cookie cutter on hand, you can also use a wide jar lid and cut around it to get circles!
Recipe FAQs
Absolutely! That is one of my favourite parts about these egg and veggie muffins. I like to make these in advance and warm them in the oven when I want to eat them, but they are very easy to freeze and reheat in the microwave for busy mornings.
Definitely not! Feel free to customize this recipe and make it your own by using whatever ingredients you like and have on hand. Some other great flavour pairings would be roasted vegetables and goat cheese, bacon bits and cheddar, or spinach and feta.
Totally! Just swap the whole grain wrap for a gluten free wrap, and you’ve got an easy gluten free breakfast for busy mornings.
More Recipes You May Like
If you liked this recipe for egg and veggie muffins with tomatoes and basil, then you might also enjoy some of the other breakfast recipes on the blog:
- Vegan Stuffed Sweet Potatoes with PB&J
- Oatmeal Breakfast Bars with Berries
- Vegan Breakfast Sandwich with Tofu
- Vegan Breakfast Casserole
- Vegan Carrot Cake Baked Oatmeal
- Breakfast Berry Bread Pudding Muffins
What ingredients would you put in your egg cups? Have you tried these egg and veggie muffins?
Leave me a comment below with your thoughts!
Egg and Veggie Muffins | Healthy High Protein Breakfast
Ingredients
- 3 Whole grain wraps cut into 4” wide circles
- 6 Eggs
- 12 Mini bocconcini balls
- 18 Cherry tomatoes cut in half
- 1/4 cup Basil chopped
Instructions
- Preheat oven to 375F.
- Spray muffin tins with nonstick cooking spray and insert Flatout circles.
- Toss in the cheese, tomatoes and basil and crack in an egg. Season with a pinch each of salt and pepper then bake for 25 minutes, or until the whites have set and the outside edges of the Flatout turn a light golden colour.
- Enjoy immediately, or store in a freezer bag to rewarm throughout the week.
Notes
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Mary Slanker says
Just love the way you explain this recipe. I feel it’s really easy recipe. Thanks for sharing. I will surely try this.
Chris David says
Really delicious recipe. I love it yummy!!! It’s really awesome
Deb sloan says
Any ideas on how these would work on a GF format Abby?
Abbey Sharp says
You could try corn tortillas. I just haven’t tested them with corn tortillas so let me know if that works out
Abbey Sharp says
Thanks!
Sara says
Love this healthy stuffing recipe!
Tee says
Well aren’t these beautiful! Love egg cups, and the idea of using the flat out as the cup… so mucy better than parchment paper 🙂
Abbey Sharp says
absolutely! edible is better!
Mikki says
Oh I am so going to try these out. They look amazing. And would make a great brunch item too!
Abbey Sharp says
absolutely!
Kayla @ Blondes have more run says
I am a huge Sucker for Mozzarella cheese! Bi used to eat caprese salad all the time! Ive since learned to moderate ny intake of cheese….womp womp womppp
Abbey Sharp says
omg me too, the best!
Melissa @ Mango About Town says
You had me at boccoccini. Anything with fresh chees is a win in my books <3
Abbey Sharp says
right?? me too!
Kerri McGrail says
I love the idea of using wraps as little cups. I would totatlly use that to add veggies to it!
Abbey Sharp says
totally!!
Deborah @ Confessions of a mother runner says
I love making egg cups and using flat outs for the cup is a great idea! Thanks for sharing it
Abbey Sharp says
my pleasure!!
glenneth says
those are super cute and look amazing! i love egg cups – they are versitile and healthy at the same time!
Abbey Sharp says
you bet!
Carla says
OK I’m probably tooooo Excited about your flatout idea but it’s brilliant!!!!
IVe done Close To tHe sAme with Ham.
The HUSBAND hates hAm 🙂
Abbey Sharp says
You’ll love it!