Veggie Egg Muffins

Name: Veggie Egg Muffins
Total time: 32 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 3 cups mixed vegetables (broccoli, mushrooms, peppers, spinach etc); 1 teaspoon olive oil; 12 large eggs; ¼ cup milk; ½ teaspoon salt (or to taste); ½ teaspoon black pepper (or to taste); ½ teaspoon dry mustard powder; 2 g reen onions (thinly sliced, or 3 tablespoons minced onion); 1 cup shredded cheddar cheese; ¼ cup shredded Parmesan cheese

Veggie Egg Muffins are a simple mixture of eggs and fresh veggies which are baked to perfection in a muffin tin to create easy and portable breakfast muffins!

⏱️ 32 min 🔪 Prep: 10 min 🔥 Cook: 22 min 📊 Medium ⭐ 5.0 (71) 👁️ 16 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

12 servings

3 cups mixed vegetables (broccoli, mushrooms, peppers, spinach etc)
1 teaspoon olive oil
12 large eggs
¼ cup milk
½ teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
½ teaspoon dry mustard powder
2 g reen onions (thinly sliced, or 3 tablespoons minced onion)
1 cup shredded cheddar cheese
¼ cup shredded Parmesan cheese

Steps

Preheat oven to 350°F.
Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.
Spray a muffin tin very well with cooking spray.
Divide the vegetables, onion, and cheeses over 12 wells.
In a large bowl combine eggs, milk, and seasonings. Mix well.
Pour eggs evenly over each well. Bake 22-25 minutes or until set.
Remove from cups and serve warm or let cool completely and refrigerate/freeze.