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In the quest for a nutritious and delicious breakfast, Veggie Power Pancakes emerge as a delightful solution that promises both flavor and health benefits. These pancakes are not just your average breakfast fare; they are a vibrant blend of vegetables and eggs that come together to create a meal bursting with color, taste, and nutritional value. Imagine starting your day with fluffy pancakes that not only satisfy your hunger but also provide a significant boost of vitamins and minerals. Incorporating veggies into breakfast is an excellent way to ensure you’re getting a variety of nutrients, and Veggie Power Pancakes make it easy and enjoyable.

Loaded Veggie Omelet Muffins

Start your day on a nutritious note with Veggie Power Pancakes! This vibrant recipe combines fresh vegetables and eggs to create fluffy pancakes packed with vitamins and minerals. Perfect for busy mornings, these customizable pancakes can be made ahead and tailored to your taste. With ingredients like spinach, bell peppers, and cherry tomatoes, each bite offers a burst of flavor and health benefits. Enjoy them with your favorite toppings for a balanced breakfast that keeps you energized all day!
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Ingredients
  

6 large eggs

1 cup spinach, chopped

1 cup bell peppers, diced (mix of colors)

1/2 cup red onion, finely chopped

1/2 cup cherry tomatoes, halved

1/2 cup shredded cheese (cheddar or feta work well)

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Cooking spray or olive oil for greasing the muffin tin

Optional toppings: avocado slices, salsa, or hot sauce

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or a light coating of olive oil to prevent sticking.

    Mix Eggs and Milk: In a large bowl, crack the eggs and whisk them together with the milk, garlic powder, onion powder, salt, and pepper until well combined.

      Add Vegetables: Gently fold in the chopped spinach, diced bell peppers, red onion, cherry tomatoes, and shredded cheese into the egg mixture. Ensure everything is evenly distributed.

        Fill Muffin Tin: Pour the egg and veggie mixture into each muffin cup, filling them about 3/4 of the way full. This allows room for them to puff up while baking.

          Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the omelet muffins are set in the middle and lightly golden on top. You can check them by inserting a toothpick; it should come out clean.

            Cool and Serve: Remove the muffin tin from the oven and let it cool for a few minutes. Carefully remove each muffin from the tin and serve warm. Top with avocado slices, salsa, or a drizzle of hot sauce for extra flavor if desired.

              Store Leftovers: If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later use.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 servings