Quick and Easy Healthy Breakfast Idea | Healthy Savory Breakfast Muffins Ideal for Meal Prep

Here is an easy, quick healthy breakfast recipe that is ideal for meal prep. Easy to prepare, and will definitely make a great choice for a good start to the day. Sometimes I don’t feel like making anything for breakfast, I just want to grab something and eat it. I wanted that something to be healthy so I made these breakfast muffins for breakfast. The day after you made them you can reheat them in the microwave or in a toaster, and they are almost like when they were fresh out of the oven.

I like to share breakfast ideas on my blog because breakfast is probably the most important meal of the day. As the name suggests breakfast “breaks the overnight fasting period. It replenishes your supply of glucose to boost your energy levels and alertness, while also providing other essential nutrients required for good health”, and for a good start to the day.

These savory breakfast muffins are a great source of fiber, protein, and fat. Loaded with veggies, nice and seasoned with herbes de Provence. They kinda taste like a veggie pizza.

If you are bored of your regular breakfast and looking for something new and exciting try these veggie breakfast muffins. They took only 15 minutes to prepare, lasted for days, and were very delicious.

Happy baking/cooking! Jó étvágyat!

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Healthy breakfast ideas

Healthy Breakfast Idea Ingredients

2 tbsp. olive oil
1/2 yellow onion
1/2 or 1 small bell pepper
1 cup of spinach
100 g whole wheat flour (1/2 cup + 2 tbsp)
100 g all-purpose flour (1/2 cup + 2 tbsp)
2 tsp. baking powder or 1 tsp. baking soda
2 cloves of garlic
0,5 tsp salt
180 ml milk (around 3/4 cup)
100 g feta or goat’s cheese (3/4 cup)
2 eggs
4 tsp. tomato paste
a handful of black olives
pinch of herbes de Provence
ground black pepper
some butter or cooking spray or parchment paper for the muffin tins

How to make Healthy Breakfast Muffins | Instructions

1. Chop up all your veggies.

2. Sauté the onions on medium-high heat on 2 tbsp. olive oil. Then add the minced garlic and the rest of the veggies. Sprinkle with a pinch of salt and ground pepper to your taste.

3. In a big bowl add the flours, 0,5 tsp. salt and 2 tsp. baking powder. Whisk them.

4. In a separate bowl add the sautéd veggies, eggs, milk, tomato paste, and herbes de Provence. Mix them.

5. Add the veggie mixture to the flour mixture, stir until combined.

6. Then fold in the olives (whole or chopped) and the cheese cubes.

7. Grease the muffin tin or put parchment paper in it.

8. Spoon about 2 heaped tbsp. (4-5 tbsp.) of the mixture into the tins.

9. Bake at 200 degrees Celsius (392 degrees Fahrenheit) for 25 minutes

Let me know if you try this recipe…Use #cutecuisine on Instagram. I would love to see your creations. Follow me or tag me on insta @cute_cuisineee, or on TikTok, youtube. You can find my social links on my website.

Ingredients & Substitutions

Whole-wheat flour: Optional, I like it because it is an additional source of fiber. You can substitute it with oat flour or chickpea flour.

Veggies: Use any of your favorite vegetables. The more colorful the better.

Feta cheese: You can use any other type of cheese you like. Goat’s cheese, cheddar, next time I will try it with mini mozzarella cheese.

Tomato paste: Helps to keep the muffins moist and gives them a nice pizza flavor.

Notes

This amount makes about 6-8 muffins.

These breakfast muffins keep fresh in an air-tight container in the fridge for 3-4 days.

You can reheat them in the microwave, in the toaster oven, or pop them in an oven preheated to 160 degrees C (320 degrees F) on a tray covered with tinfoil and heat for 15 minutes, then uncovered for another 3-5.