Post by Kathy on Sept 17, 2017 18:46:16 GMT
Veggie Breakfast Muffins
These are so easy to make! The veggies are the star of this show and they are so moist! You could easily pop a few of these babies in your mouth! A few is considered anywhere between 3-12!
I used frozen spinach because that is what I had on hand but fresh spinach would be awesome in these!
I found several different recipes for these on Pinterest and I used a little bit of this and a little bit of that from different recipes and came up with these! Delicious! And the thing about these, you can freeze some for later when you are rushed for time in the morning, just pop in the microwave and out of the door you go!
4 whole eggs + 4 egg whites, total of 8 eggs
1 Tablespoon extra virgin olive oil for sautéing veggies
1 small red bell pepper, diced kind of small
1 small orange or color of choice bell pepper, diced kind of small
¼ cup onion, diced kind of small
salt & pepper, to taste
garlic powder, to taste
oregano, to taste
paprika, to taste
1 teaspoon basil, chopped
1 Tablespoon minced garlic
½ cup frozen spinach, thawed, squeeze out liquid and chopped or use fresh
½ cup milk or half & half cream
1 cup sharp cheddar cheese, divided
grated parmesan cheese for sprinkling tops
Preheat oven to 350°
In a bowl whisk all eggs, 4 whole eggs and 4 egg whites (8). Set aside.
Heat olive oil in a skillet and sauté bell peppers and onions 5 minutes or so adding salt, pepper, garlic powder, oregano, paprika and basil also. After 3 minutes add minced garlic. If using fresh spinach add it as well for the 5 minutes but not thawed frozen spinach. Remove from heat and cool completely.
With the thawed spinach, place in a towel and squeeze all liquid out and then chop. Set aside.
After veggies have cooled completely, add them, drained spinach, milk and ½ cup of sharp cheddar cheese to whisked eggs, mixing well.
Spray regular size muffin tins (12 muffins) with non stick spray and using a 1/3 measuring cup scoop mixture into tins. If using mini size muffin tins you would scoop less into each tin.
Sprinkle with remaining sharp cheddar cheese and parmesan cheese.
Bake 15-17 minutes and then place under broiler 3-5 minutes until golden.
Cool completely.
