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Birds eye view image of veggie egg muffins with tomatoes and basil on a plate.
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Egg and Veggie Muffins | Healthy High Protein Breakfast

These veggie egg muffins with tomato and basil are a healthy, high protein and whole grain breakfast option to help you start your day.
Course Breakfast, Snack
Cuisine Italian, American
Diet Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people
Calories 279kcal

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

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 veggie egg 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!

Nutrition

Serving: 1muffin | Calories: 279kcal | Carbohydrates: 14g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 211mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 2mg