Vegetable Scrambled Egg Muffins

Pin It

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!

Ingredients
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)

Directions
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.

Enjoy!