I love making veggie egg muffins because they’re never boring! You can make a different version each time. Plus, they freeze well, so you can always have some handy if you’re in a bind.
This round, I made orange bell pepper, broccoli and zucchini. The recipe couldn’t be easier.
Basically, you dice up whatever veggies you want and place them in a greased muffin pan.
Then, add beaten eggs just above the veggies. The muffins will rise, so you don’t want to bring the egg mixture up too high.
Put them in the oven at 350F for about 20 minutes. Enjoy!
Here’s a recipe where I added cheese because…CHEESE!