Veggie Egg Muffins

Name: Veggie Egg Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 3 cups mixed vegetables (broccoli, mushrooms, peppers, spinach etc); 1 tsp olive oil; 12 large eggs; ¼ cup milk; ½ tsp salt (or to taste); ½ tsp black pepper (or to taste); ½ tsp dry mustard powder; 0 oz reen onions (thinly sliced, or 3 tablespoons minced onion); 1 cup shredded cheddar cheese; ¼ cup shredded Parmesan cheese

Veggie Egg Muffins are a simple mixture of eggs and fresh veggies which are baked to perfection in a muffin tin to create easy and portable breakfast muffins!

⏱ 32 min 🔨 Prep 10min 🔥 Cook 22min 📊 Medium 🍽 12 servings ⭐ 5.0 (71) 👁 5

Instructions

Preheat oven to 350°F.
Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.
Spray a muffin tin very well with cooking spray.
Divide the vegetables, onion, and cheeses over 12 wells.
In a large bowl combine eggs, milk, and seasonings. Mix well.
Pour eggs evenly over each well. Bake 22-25 minutes or until set.
Remove from cups and serve warm or let cool completely and refrigerate/freeze.

Cakes & Bread top ratedegg muffinsamerican

Nutrition per serving

Protein10g

Carbs7g

Fat8g

144kcal

10gProtein

7gCarbs

8gFat

💰 Cost Estimate

Total Ingredients
$983.00

Per Serving
$82.00/serving

🏠 Savings
~$1966.00 vs buying!

📋 Price Breakdown (90% ingredients detected)

Ingredient	Amount	Subtotal
mixed vegetables	3 cups	$239.00
olive oil	1 tsp	$7.00
eggs	12 large	$392.00
milk	0.25 cup	$6.00
salt	0.5 tsp	$1.00
black pepper	0.5 tsp	$11.00
dry mustard powder	0.5 tsp	$2.00
reen onions	-	-
shredded cheddar cheese	1 cup	$260.00
shredded Parmesan cheese	0.25 cup	$65.00