Protein-Packed Egg and Carrot Breakfast Muffins

Why this?
These protein-packed egg and carrot breakfast muffins are a delicious and convenient option for a vegetarian breakfast on the go. Packed with protein from the eggs and yogurt, and fiber from the carrots, these muffins provide a balanced and nutritious start to your day. The addition of cheese, if desired, adds a savory touch to the muffins. Perfect for those busy mornings when you need a one-handed meal while heading out the door.

Ingredients: 4 eggs, 1 cup grated carrots, 1/2 cup plain yogurt, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon baking powder, 1/2 cup shredded cheese (optional)

Preparation Steps:

• Preheat the oven to 350°F (175°C) and grease a muffin tin.
• In a mixing bowl, whisk together the eggs and yogurt until well combined.
• Add the grated carrots, salt, black pepper, garlic powder, and baking powder to the bowl and mix well.
• If using, fold in the shredded cheese into the mixture.
• Pour the mixture into the muffin tin, filling each cup about 3/4 full.
• Bake in the preheated oven for 20-25 minutes or until the muffins are set and lightly golden.
• Allow the muffins to cool slightly before serving.
• Enjoy these protein-packed egg and carrot breakfast muffins warm or at room temperature.

Cooking Time: 25 minutes

Diet Types: Vegetarian