Yield: 4 muffins
Select from below to equal 4 tablespoons cooked vegetables
1-2 tablespoons olive or vegetable oil
1/4 onion, chopped
1 garlic clove, minced
3 slices bell pepper, chopped
4 slices of a zucchini, chopped
2 mushrooms, cleaned and chopped
4 cherry tomatoes, halved
1/4 cup fresh spinach leaves
2 tablespoons grated cheese of choice
1/2 teaspoon salt
1/2 teaspoon pepper
Yield 24 muffins: Making extra and freezing:
Select from below to equal 2 1/2 cooked vegetables:
3-4 tablespoons olive or vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
1 bell pepper, chopped
1 zucchini, chopped
6-8 mushrooms, cleaned and chopped
12 cherry tomatoes, halved
1 cup fresh spinach leaves
3/4 cup grated cheese of choice
1 teaspoon salt
1 teaspoon pepper
1. Warm olive oil in frying pan. Sauté onions for 3-4 minutes until soft. Add other vegetables of choice and sauté until soft.
2. Preheat oven to 375 F. Spray a muffin tin with an oil spray. Place 1 heaping tablespoon into each muffin tin. Beat the eggs, add salt and pepper and pour equally over into the 4 tins. Sprinkle the cheese over the eggs. Sprinkle with basil or thyme or your favorite herbs. Fill about 3/4 of the muffin tin.
3. Bake in oven until the eggs are set, about 15-20 minutes. Remove. Cool for 10 minutes and remove from muffin tin. Eat immediately or pack for an on the go breakfast or snack.
Cool muffins to room temperature. Remove from tins and place on parchment lined baking sheet. Freeze for about 1 hour. Remove from freezer and place in a container with a tightly fitting lid or a zip lock bag, placing parchment paper between layers. Lasts up to 3 months in freezer.
Add meat: 1 cup bacon or beef fry, cooked and diced; 1 cup chopped cooked meat of choice
Add 1/2 cup milk of choice when beating the eggs
Dairy free: Use dairy free cheese or omit
Vegetable should be small diced to fit easily into the muffin tins.