This week’s recipe is a little different. I say different because eggs, vegetables, and muffins do not typically go together. In this case, they do!
Making enough eggs for an entire family is not the easiest thing to do. You can only fit so much into a pan at once, and if you want to add ingredients, forget it.
If you are preparing for more than a few people, you might even end up having to cook a few sets of eggs. Not everyone gets their eggs at the same time and there is a good chance that some eggs will become cold by the time everyone gets to eat. What a pain!
My solution? Breakfast Egg + Veggie Muffins, my friends.
Similar to a mini crust-less quiche, these muffins supply enough nutritious ingredients and ready-to-eat eggs for everyone at the same time.
16 Tbsp. (4 cups) egg beaters or egg white liquid
1/2 medium red bell pepper, diced
1/2 medium green bell pepper, diced
1 bunch broccoli, diced
1 cup fresh spinach, diced (measured first)
1 tsp. basil
1 tsp. oregano
1/4 tsp. garlic powder (or to taste)
prep time: 15 minutes
cook time: 15-17 minutes
servings: 12-16 muffins (varies by portions poured)
1. Prep and chop vegetables.
2. Mix egg liquid, vegetables and seasonings in a medium sized mixing bowl.
3. Pour liquid into a muffin pan. (Don’t forget cooking spray!)
4. Bake at 400° for about 15 minutes, or until eggs are fully cooked.
5. Serve alone or topped with hot sauce, salsa, or Pico de Gallo.
What did not get eaten, we saved in a plastic container to reheat for another breakfast. The next morning I added a drizzle of salsa on top to add some spiciness. Spicy = yummy!
Prep your vegetables of choice.
Choose your egg liquid: the standards are original egg beaters or egg whites. For this recipe, I wanted to kick it up a notch and used Southwestern Style Egg Beaters.
Measure and pour.
(4 cups equals about an entire container.)
Pour into muffin pan.
Feel free to vary the vegetables and ingredients. I plan to change it up with each batch I make.