Vegetable Scrambled Egg Muffins

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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!

Vegetable Scrambled Egg Muffins

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.
12 eggs
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.

These are great for kids or families on the go. I will make these with spinach as well, or any leftover vegetable I have laying around. Just make sure whatever vegetable you are using is chopped and isn’t hard. The carrots I used were cooked the night before so they were soft. Shredded them and or steaming them before you make these muffins would work as well.


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