Egg Muffins
Serves 12
15 mins prep
32 mins cook
47 mins total
Nutritious and filling egg muffins made with a mix of vegetables and cheese, perfect for finishing off a cooking marathon. Easy to prepare, these muffins offer a fun twist on a classic omelet, making them ideal for picky eaters.
0 servings
1: Peel and cut all veggies into chunks. 2: Chop both onions in the food processor until finely chopped, then sauté in some oil until translucent. 3: Add all other veggies to the pan and sauté until caramelized, about 15 minutes. 4: While veggies soften, crack eggs into a bowl, add milk, 1 cup of shredded cheddar, and spices. 5: Grease a muffin pan and place about a tablespoon of the veggie mixture in each cup. 6: Pour the egg mixture on top of each cup, filling about 3/4 full, and mix gently to combine. 7: Top with remaining shredded cheese. 8: Place in the oven at 350°F for at least 30 minutes, then broil for 2 minutes.
