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
Recipe adapted from: Kalyn’s Kitchen
Ingredients (makes 12 muffins)
12 Eggs
12 Eggs
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
Directions
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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I'm Vanessa and it's my mission in life to spread my love of hot glue guns and glitter to others. I suffer from craft ADHD, regularly working on at least 10 projects at the same time and my craft room looks like a tornado hit it. My first craft book, Party in a Jar, was published in 2014. I look forward to crafting with you!
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Yummy! Have a good trip! thank you for sharing
These are a great idea. thank you for sharing
Thanks for sharing this. I am trying the South Beach diet right now and these would be perfect! I saw the original recipe you mentioned and got the impression I needed to have silicone baking cups, so was waiting to try until I bought some. Glad to see I don’t need to!!
Blythe recently posted..Creme Brulee French Toast
Baking cups work great! Let me know how your muffins turn out 🙂
Great recipe! I’m going to try them on my 17 month old son this weekend! 🙂
Thanks for stopping by! I hope your son likes them 🙂
Hi,
I followed you over from Lil’ Luna Link Party and these look scrumptious!
I would love to invite you to share this, and any other posts you would like to, at my Creative Thursday Link Party (opens at 9 pacific tonight) at http://www.michellestastycreations.blogspot.com.
Have a great day,
Michelle
Thanks so much for stopping by and for your invitation 🙂
These look so tasty 🙂 yum yum ….
claire recently posted..Raspberry Cream Cupcakes…
Those sound delicious!!! What a fun thing to have for breakfast! Thanks for sharing this as well at Thursday’s Temptation.
Jill
Jill recently posted..Project Pinterest Challenge Reminder {2 Weeks}
These look good. Thanks for the recipe