Cheese, Vegetable & Egg Muffins

Low-carb breakfast

• Ready In: 35 mins
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups  shredded carrots
• 1⁄2 cup  small diced orange bell pepper
• 1⁄2 cup  frozen peas
• 1⁄2 cup frozen corn
• 8  large eggs
• 1  pinch  salt and pepper, to taste
• 12  tablespoons  shredded cheese, divided (Mozzarella)

Directions

1. Preheat oven to 375°F Spray a Non-Stick 12-Cup Regular Muffin Pan *extremely well* with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off stuck food; set pan aside.
2. In a large bowl add carrots, peppers, peas, corn (or mix and match with your favorite vegetables; read blog post for suggestions) and toss to combine.
3. Loosely pile about 3 tablespoons of vegetable mixture to each muffin cavity, or enough so that each is filled to about 2/3 to 3/4 full; equally distribute filling mixture among cavities until gone; set pan aside.
4. In a 2-cup glass measuring cup (the measuring cup makes for easy pouring), crack the eggs and lightly beat with a whisk.
5. Add the salt and pepper, to taste, and whisk to combine.
6. Pour about 2-3 tablespoons of egg into each cavity, equally distributing among the cavities. They will be about 3/4 full after being topped off with egg.
7. Top each cup with a generous pinch of cheese, about 1 tablespoon each.
8. Bake for about 18 to 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven, but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing.
9. You will likely need to rim each cavity with a small knife to help dislodge muffins. I find it easiest to rim with a knife and then 'pop' the muffin out using a small spoon. Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the micro or serve cold.