Everyone is feeling much better today, hungry little monsters want nothing but food, food and more food! Since they are all out and about again even with the rain, I needed a quick but healthy breakfast to get them on their feet and off to school on time. I adapted this recipe from one my friend gave me. Her recipe asked for bacon, so I turned around to make this meatless. Not only that but I changed the cheese and added fresh garlic to give it more of a better flavor. You can add your own vegetables to change the taste up a bit!
1/2 pound mix vegetables. Chopped up small. I used broccoli and carrots, your choice *if you are using carrots, shred them or steam them so they are not hard in the muffins.
1/2 cup chopped onion
1/4 cup chopped green peppers
1/2 tsp salt
1 garlic glove minced
1/4 tsp pepper
1/2 cup shredded Mexican Four Cheese blend ( Moneterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheese)
Preheat oven to 350. Spray muffin tins with cooking spray
In a large bowl beat eggs. add all the other ingredients and then carefully using a 1/3 measuring cup scoop mixture into sprayed muffin tins. Bake for about 15-20 minutes or until eggs have puffed up and are cooked. Test by inserting a knife/toothpick in center and it will come out clean.