Dairy-Free Vegetable Egg Muffins

Start your morning right with these hearty and healthy Dairy-Free Vegetable Egg Muffins, a delicious on-the-go breakfast or snack perfect for meal prepping. Packed with vibrant veggies like bell peppers, zucchini, broccoli, and scallions, these protein-rich egg muffins are lightened up with unsweetened almond milk, making them completely dairy-free. Seasoned with a touch of garlic and onion powder, plus a sprinkle of salt and pepper, they deliver savory flavor in every bite. Ready in just 35 minutes, these baked mini omelets are simple to make and ideal for busy mornings or as a kid-friendly lunchbox addition. Serve them fresh out of the oven or store them for later—they’re a convenient way to fuel your day with wholesome, nutrient-packed ingredients!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 6 large eggs
• 3 tablespoons unsweetened almond milk
• 0.5 cup bell pepper (any color), diced
• 0.5 cup zucchini, diced
• 0.5 cup broccoli florets, finely chopped
• 2 stalks scallions, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon olive oil or avocado oil (for greasing)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Grease a 12-cup muffin tin lightly with olive oil or avocado oil, or use silicone muffin liners to prevent sticking.

Step 3

In a medium-sized mixing bowl, crack the eggs and whisk them until fully combined. Add the almond milk, garlic powder, onion powder, salt, and black pepper, and whisk again to mix the seasonings.

Step 4

Add the diced bell pepper, zucchini, broccoli, and chopped scallions to the egg mixture. Stir to evenly distribute the vegetables.

Step 5

Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 6

Gently tap the muffin tin on the counter to release any air bubbles and ensure the mixture settles evenly.

Step 7

Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and slightly golden on top.

Step 8

Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes before carefully removing them.

Step 9

Serve immediately or allow them to cool completely and store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30-45 seconds before eating.

Nutrition Facts

Serving size	(684.6g)

Amount per serving	% Daily Value*
Calories	585.5

Total Fat 35.0g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1116mg	0%
Sodium 1682.6mg	0%
Total Carbohydrate 23.8g	0%
Dietary Fiber 7.1g	0%
Total Sugars 9.3g
Protein 44.2g	0%

Vitamin D 262.5IU	0%
Calcium 352.6mg	0%
Iron 7.6mg	0%
Potassium 1367.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 30.1%

Carbs: 16.2%