Veggie Egg Muffins
User Reviews
5
Veggie Egg Muffins
Description
This recipe calls for mixed vegetables cooked briefly in olive oil until just tender or until excess moisture has evaporated, ensuring the muffins hold their shape without sogginess. Eggs are whisked with milk and seasonings including salt, black pepper, and dry mustard powder for mild tang and flavor enhancement. Green onions and both cheddar and Parmesan cheeses add sharpness and richness.
The mixture is portioned into greased muffin tins and baked at 350°F until set, resulting in small frittata-like muffins that hold well for breakfast, snacks, or meal preparation.
These can be served warm or cooled and stored for reheating, making them practical for make-ahead meals. Variations in vegetable types allow flexibility depending on preference and availability.
Ingredients
- 3 cups mixed vegetables broccoli, mushrooms, peppers, spinach etc
- 1 teaspoon olive oil
- 12 large egg
- ¼ cup milk
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ teaspoon dry mustard powder
- 2 green onions thinly sliced, or 3 tablespoons minced onion
- 1 cup cheddar cheese shredded
- ¼ cup Parmesan Cheese shredded
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144 | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 175mg | 58% |
| Sodium | 274mg | 11% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Vitamin A | 2670IU | 53% |
| Vitamin C | 5mg | 6% |
| Calcium | 135mg | 14% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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