Vegetable Egg Muffins
Years ago when I hosted my first Easter brunch, I found a recipe on FoodNetwork.com for vegetable fritattas. It was hit! I have made it for every Easter since then.But the recipes makes two dozen and they take about 30 minutes to cook, so it’s not something I want to spend hours doing on a regular basis. Plus, it called for LOTS of diced veggies which made the prep work such a chore. About a week ago I simplified to recipe to an easier version and added yummy herbs to make it my own!
Ingredients:
- 2 zucchini
- 1 red bell pepper
- 1 yellow squash
- 1/2 onion
- 1-2 tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 6-8 eggs
- salt & pepper, to taste
Directions:
- Heat oven to 350 degrees and grease a 12 cup muffin tin.
- Diced all the vegetables to a uniform size (this will ensure even cooking).
- Heat oil in a frying pan and add veggies and herbs. Cook until veggies are soft, but not brown. Fill a muffin tin with even amounts of the veggie mixture.
- The number of eggs you will need depends on how many veggies you have and how big they are. I start with 6 eggs, add pepper and beat with a wire whisk. Then begin filling each cup with the egg mixture. If you need more eggs to fill the cups, beat a few more.
- Cook for 25-30 minutes, or until the center of the muffins are done (no raw, watery eggs)
These are best served warm however you can store them in the refrigerator. Wait until they are completely cool and then place them in a Tupperware container or large Ziploc bag. I heat up 2 for 20-30 seconds in the morning for breakfast. They are packed with protein and lots of veggie goodness. When I cut one muffin into four pieces, they are the perfect size for my toddler’s little fingers to pick up. A great fast and easy breakfast, to go!
