Egg and Mixed Veggie Breakfast Donuts are a fun twist on a frittata. They’re lovely little individual portions that provide a hit of protein for the first meal of the day.

I love frittatas (try this Zucchini-Thyme Frittata for Two), and even though they’re easy to make, sometimes there just isn’t time in the a.m. Enter Egg and Mixed Veggie Breakfast Donuts! How fun, right? And they’re as tasty as any special egg dish.

I’m always up for digging into a box and enjoying a donut for breakfast. I love homemade donuts, too, especially these baked Banana Donuts with Cinnamon Cream Cheese Frosting. Mmm – they hit the spot! 

However, if I ate a donut as often as I’d like, well, that wouldn’t be too healthy now would it? When it comes to breakfast, you can’t go wrong with eggs. These Egg and Mixed Veggie Breakfast Donuts make it easy to enjoy a good first meal of the day. 

There were two things I cleared out this weekend: my emails and my freezer. In my inbox, I came across a message from WW (Weight Watchers) – a service I cancelled when we all came home from our offices in March. I love the WW plan, but in all the topsy-turvy of the times, I had decided to cancel my account (turns out I should have kept it!).

The email was intriguing, and touched on breakfast. I clicked over to see what was in store, and I saw a recipe for egg donuts. I loved the idea! They’re quite similar to my Ham, Swiss and Spinach Egg Muffin Cups. Different pastry shape.

I moved on to the freezer and came across a few packages of mixed vegetables. I put two and two together and decided to make the breakfast donuts using the veggies.

It worked out really well! I used two cups of veggies (diced up small) and six eggs to make 12 donuts. That’s a lot for my house, so next time I’m definitely cutting that in half. Keep in mind that you could freeze the extra donuts and pull them out of the freezer as you’d like.

I debated whether I should use fresh vegetables for this recipe (use your favorite veggies for these), but since I was purging, I thought the frozen variety would do well. If you go the frozen route, be sure that after steaming the vegetables in the microwave, you squeeze out any excess moisture.

Add some cheese, hot sauce, and salt and black pepper, and you’ll be set. Try these donuts to delight your family or yourself. They’re convenient, delicious, and a great dish to start the day. Eat one or two for lunch with a salad – they’re versatile, too!

Nutrition

Calories

559 cal

Fat

20 g

Carbs

43 g

Protein

53 g

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Patricia Conte/Grab a Plate

Egg and Mixed Veggie Breakfast Donuts

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5 based on 7 review(s)

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Ingredients

• 6 eggs
• 2 cups diced mixed vegetables (I used frozen, steamed vegetables)
• 1/2 cup shredded cheese (I used a Mexican blend)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Favorite hot sauce
• Cooking spray

Instructions

1. Preheat the oven to 400 degrees F.
2. Lightly coat the donut pan with nonstick cooking spray.
3. When the vegetables are cool enough to touch, use a clean paper towel to squeeze out any excess moisture; add to a bowl.
4. Add the salt and black pepper to season the vegetables.
5. Add the shredded cheese and toss to combine
6. Add several shakes of your favorite hot sauce to the eggs, to taste.
7. Evenly divide the vegetable and cheese mixture and spoon it into to the wells of the donut pan.
8. Evenly divide the egg mixture between the wells of the donut pan.
9. Bake for about 12 minutes, or until the eggs are set.
10. Allow to cool slightly, then remove from the pan.
11. If you’re going to freeze these donuts, be sure to allow them to cool completely first.

Notes

You can easily reduce the recipe by half if you don't want 12. If you use frozen vegetables for this recipe, steam them first, then when they're cool to the touch, squeeze out any excess moisture in a clean paper towel. If you'd like to freeze extras, be sure to allow them to cool completely first.

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