Introduction
These extra moist oatmeal and veggie egg muffins are a wholesome, protein-packed breakfast or snack. The combination of eggs, oats, and finely shredded vegetables creates a soft, fluffy texture that stays moist without becoming soggy. They’re easy to make, freezer-friendly, and great for using up leftover veggies.
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Ingredients
6 large eggs
1 cup rolled oats (quick oats also work)
1/2 cup milk (dairy or plant-based)
1 cup finely shredded zucchini (squeeze out excess moisture)
1/2 cup finely shredded carrot
1/4 cup finely diced onion or bell pepper (optional)
1/4 cup grated cheese (optional but adds flavor and moisture)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder or minced garlic
1 teaspoon baking powder (helps with fluffiness)
1 tablespoon olive oil or melted butter
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Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease or line a muffin tin with parchment liners.
2. Prepare the oats: In a bowl, combine oats and milk. Let them soak for 10–15 minutes to soften.
3. Whisk the eggs: In a large bowl, beat the eggs until smooth.
4. Add the veggies: Stir in shredded zucchini, carrots, onion (if using), and cheese.
5. Combine: Mix in the soaked oats, salt, pepper, garlic powder, baking powder, and olive oil. Stir until everything is evenly combined.
6. Fill the muffin tin: Divide the mixture evenly among the cups, filling each about ¾ full.
7. Bake: Place in the oven for 20–25 minutes, or until the tops are set and lightly golden.
8. Cool: Let cool for 5 minutes before removing from the pan.
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Description
The result is a soft, moist, and flavorful egg muffin that’s not dry or rubbery. The oats provide a tender base, the eggs add protein, and the veggies keep each bite juicy and colorful. They’re perfect for meal prep, school lunches, or a grab-and-go breakfast.
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Tips
Squeeze the veggies: Removing excess water from zucchini or other watery vegetables prevents soggy muffins.
Rest after baking: Letting them cool for a few minutes helps them set and makes removal easier.
Storage: Keep in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Reheat: Warm in the microwave for 20–30 seconds or in a toaster oven.
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Variations
Add protein: Stir in cooked chopped chicken, turkey, or crumbled tofu.
Spice it up: Add chili flakes, cumin, or paprika for more flavor.
Make it dairy-free: Use plant-based milk and skip the cheese.
Sweet version: Skip the salt, pepper, and garlic; add mashed banana, a touch of honey, and shredded apple instead for a breakfast muffin.
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Correction
If the muffins turn out too dense or dry:
Add one more egg or 2 tablespoons of milk next time.
Check baking time — overbaking can cause dryness.
Make sure your veggies are finely shredded and well mixed in.
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Enjoy
Serve warm or chilled, plain or with a little hot sauce, yogurt dip, or avocado spread. These moist oatmeal veggie egg muffins make nutritious eating simple and satisfying any time of day.