Bright and early tomorrow, I’m leaving my boys behind and jet setting to SNAP! (a blogging conference that I get to go to thanks to my lovely sponsor Fat Quarter Shop). I’m having some mommy guilt and anxiety over leaving my little guy, but I know he’ll be just fine and I’ll get a much needed break (sorta). To make myself feel better and to make sure that my husband feeds Logan more than just pizza while I’m away, I whipped up a batch of veggie egg muffins. They keep in the fridge for about a week and my husband will just have to pop one in the microwave to heat up. They went over well this morning, hubby and toddler loved them!
Veggie Egg Muffins
Ingredients (makes 12 muffins)
Shredded Low Fat Cheese (I used a mozzarella, monterrey jack & cheddar mix)
1 Red Bell Pepper
3 Green Onions
1/4 Cup Diced Onions, Garlic & Shallots (Trader Joe’s sells them together, diced and ready to go)
1tsp Seasoning (I used Trader Joe’s 21 Seasoning Salute)
1/4 Cup Milk (I used Goat Milk)
You’ll also need: 12 Baking Cups, Muffin Tin, Cooking Spray
Step 1: Preheat oven to 375 degrees. Line muffin tin with baking cups and lightly spray cups with cooking spray.
Step 2: Chop up the bell pepper and green onions. Combine with onions, garlic & shallots. Spoon and divide veggie mixture into the bottom of the baking cups.
Step 3: Sprinkle a tablespoon of shredded cheese into each baking cup, over the veggies.
Step 4: Crack 12 eggs into a bowl, add seasoning and goat milk. Whisk and beat egg mixture well.
Step 5: Pour and divide the egg mixture into the baking cups, over the veggies and cheese. It helps to have a bowl with a pouring spout.
Step 6: Bake for approximately 30 minutes.
Step 7: Serve and devour.
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