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One of the primary ingredients in Veggie Power Pancakes is eggs, a staple in many households due to their versatility and nutritional benefits. Eggs are often referred to as a "complete protein" because they contain all nine essential amino acids that your body cannot produce on its own. This makes them an excellent choice for breakfast, as they provide the necessary building blocks for muscle repair and growth.

Loaded Veggie Omelet Muffins

Discover the delicious world of Veggie Power Pancakes, where healthy meets tasty! These pancakes are packed with vitamins and minerals, making them a nutritious twist on your breakfast favorite. Incorporating fresh vegetables like spinach, bell peppers, and tomatoes not only enhances flavor but also boosts your daily nutrient intake. Learn how to prepare this easy recipe and elevate your meal prep with creative serving ideas. Enjoy a satisfying and nourishing breakfast that delights your taste buds!
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Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1 cup bell peppers, diced (a mix of colors for visual appeal)

1/2 cup red onion, finely chopped

1/2 cup cherry tomatoes, halved

1/2 cup shredded cheese (choose between cheddar or feta for a flavorful touch)

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: slices of avocado, your favorite salsa, or a couple of dashes of hot sauce

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease the muffin tin with cooking spray or a light coating of olive oil to ensure the pancakes don’t stick as they bake.

    Mix Eggs and Milk: In a large mixing bowl, crack the eggs and whisk them together with the milk, garlic powder, onion powder, salt, and pepper. Whisk until the mixture is thoroughly combined and slightly frothy.

      Add Vegetables: Carefully fold in the chopped spinach, diced bell peppers, red onion, halved cherry tomatoes, and shredded cheese into the egg mixture. Use a spatula to ensure all ingredients are evenly distributed without over-mixing.

        Fill Muffin Tin: Spoon the egg and vegetable mixture into each muffin cup, filling them approximately three-quarters full. This will allow room for them to rise and puff up during baking.

          Bake: Place the muffin tin into the preheated oven and bake for 20-25 minutes. The pancakes are done when they are set in the center and lightly golden on top. You can test for doneness by inserting a toothpick; if it comes out clean, they're ready!

            Cool and Serve: Once baked, remove the muffin tin from the oven and allow it to cool for a few minutes. Carefully run a knife along the edges of each muffin before gently removing them from the tin. Serve warm, and enhance with optional toppings like avocado slices, salsa, or a drizzle of hot sauce for that extra kick.

              Store Leftovers: If you have any leftover pancakes, store them in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage and enjoyed later!

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