Cheese, Vegetable and Egg Muffins

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READY IN: 35mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Spray a non-stick muffin pan liberally with cooking spray.
  • In a large bowl, add carrots, bell pepper, and onions. Stir to combine.
  • Loosely pile about 3 tablespoons of the veg mixture into each muffin cavity. (About 2/3 full).
  • Beat the eggs in a mixing bowl. Add salt and pepper to taste. Whisk to combine.
  • Pour about 3 tablespoons of egg into each cavity, equally distributing among all 12.
  • Top each cup with 1 tablespoon of the shredded cheese.
  • Bake for about 20 minutes, or until muffins are set.
  • Allow muffins to cool in the pan for about 10 minutes.
  • Run a knife around the edge of each muffin, and remove.
  • Enjoy!
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