Veggie Egg Muffins

These can be made ahead for a quick breakfast and can be eaten on the go.  They also make a healthy and filling snack.

Servings 12 Muffins
Prep Time 10 Minutes
Cook Time 20 Minutes

Ingredients

  • 6 Large Eggs

 

  • 3/4 Cup washed and torn up baby spinach 

 

  • 1/4 Cup minced onions

 

  • 3/4 Cup chopped bell pepper 

 

  • 3/4 Cup  sliced mushrooms

 

  • Tablespoon extra virgin olive oil 

 

  • 1/2 Tsp each sea salt and black pepper

 

  • 1/4 Cup shredded cheese

 

Instructions

  1. Preheat oven to 350 Degrees and grease muffin cups with olive oil
  2. Beat eggs in large mixing bowl with a splash of milk
  3. Heat olive oil over medium heat and sauté onion, red bell pepper, and mushrooms until onions are caramelized 
  4. Combine sautéed vegetables with beaten egg and stir gently. Add sharp cheddar cheese if desired 
  5.  Pour egg mixture into greased muffin cup, up to 3/4 full.
  6. Place muffin pan in oven and bake for 20 minutes, until eggs are set.
  7. Remove from oven and let cool for about 15 minutes before serving.

2 comments

  1. mistimaan · August 29, 2017

    Loved your recipe 🙂

    Liked by 1 person

  2. Mary Ann · August 31, 2017

    Your Veggie egg muffin recipe sounds great! And convenient to freeze..
    Much better than drive-through 🙂

    Like

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