1 cup of cooked vegetables, such as- finely chopped onion, broccoli, green or red pepper,
mushrooms, spinach, or shredded carrots (WIC foods)
Instructions
Spray muffin pan with non stick spray.
Break eggs into a large bowl. Add salt and pepper. Beat eggs well.
Divide vegetables into 6 muffin cups. Top each with a little cheese.
Pour egg mixture into each muffin cup until each cup is about 3/4 full.
Bake in oven at 375 degrees for 25 to 30 minutes or until muffins have risen, eggs are set and light brown.
Serving
Suggestions
Could make these the day before, let cool 15 minutes and refrigerate. In the morning warm up for a quick breakfast!
Originally Submitted
11/27/2012
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