Veggie Egg Muffins

from Amy Bousman

Serves 12

Ingredients

  • 3 cups mixed vegetables broccoli, mushrooms, peppers, spinach etc

  • 1 teaspoon oil

  • 12 large eggs

  • 1/4 cup milk

  • 1/2 teaspoon black pepper & salt to taste

  • 1/2 teaspoon dry mustard powder

  • 3 tablespoons minced onion

  • 1 cup cheddar cheese

  • 1/4 cup parmesan cheese

    Preparation

    1.     Preheat oven to 350°F.

    2.     Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.

    3.     Line muffin tins with muffin papers.

    4.     Divide the vegetables, onion, and cheeses over 12 wells.

    5.     In a large bowl combine eggs, milk, and seasonings. Mix well.

    6.     Pour eggs evenly over each well. Bake 22-25 minutes or until set.

    7.     Remove from cups and serve warm or let cool completely and refrigerate/freeze.