Veggie Egg Muffins (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 eggs
02 -
2 tablespoons grated Parmesan (or nutritional yeast if making it vegan)
03 -
1/2 cup fresh, chopped up broccoli florets
04 -
1/4 tsp garlic powder
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1/4 cup diced and cooked mushrooms
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1/8 tsp ground black pepper
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1/4 tsp seasoning salt
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1/4 cup shredded mozzarella cheese (or a dairy-free substitute)
09 -
1/4 cup finely chopped bell peppers if you like extras
10 -
1 tbsp of olive oil
# Instructions:
01 -
Turn your oven on to 375°F (190°C). Spray the muffin tin with non-stick spray or line it with paper liners.
02 -
Warm up olive oil in a small pan over medium heat. Toss in the mushrooms and cook for about 3 to 4 minutes until they’re soft. Then leave them to cool.
03 -
In a mixing bowl, blend the eggs together using a whisk. Then stir in the broccoli, cooked mushrooms, Parmesan, garlic powder, salt, pepper, and bell peppers if you’re using them. Mix everything until it looks even.
04 -
Take the egg mix and pour it evenly across the muffin cups, making sure each one is about 75% full. Sprinkle a bit of shredded mozzarella on top of every cup.
05 -
Put the muffin tin in the oven and bake for 18 to 20 minutes. They’re ready when the tops look slightly golden and the eggs are firm.
06 -
After baking, let the egg cups sit in the pan for a few minutes before popping them out. Serve them hot or store them in the fridge for another day.
# Notes:
01 -
Feel free to throw in other veggies such as onions, spinach, or zucchini for extra taste and nutrients.
02 -
Want fluffier egg cups? Beat the eggs longer to add air or mix in a splash of milk.