Favorite Breakfast #2: Egg & Veggie Muffins

Like I mentioned last week, I need my eggs and veggies to feel full in the morning. I don't always have a ton of time in the morning, so I usually make egg muffins in bulk for the my breakfasts, once every few weeks.

First of all, these aren't like bready muffins, they're more like mini quiches. However, egg muffins sound more appealing to me than mini quiches. I like that I can customize the "muffins" to whichever veggies I have in my fridge and easily change the flavoring, just like last week's eggs. I like to play around with the cheese as well! Sometimes, I top it with a nutty Parmesan, a salty Feta, tangy goat's cheese, or sharp Cheddar. At times, I've thrown in little cubes of chicken sausage, depending on my taste. Enjoy!

Egg & Veggie Muffins

Adapted from here

Makes 18-24 muffins (depending on amount of veggies used)

Ingredients

• 1 red onion
• 4 bell peppers (I used 1 red, 1 orange, 1 yellow, and 1 green)
• 2 tomatoes
• 1/2 cup basil
• 12 eggs (or equivalent egg substitute)
• Cupcake liners (optional)
• PAM spray

Directions

1.  Chop all of your veggies into a small dice and mix together in a large bowl. Set aside.

• Large pieces will be raw in the center, so keep them small and uniform.

2.  Whisk up your eggs with a bit of salt and pepper.

(My guy calls them egg ghosts as he's whisking them. Spooky!)

3.  If you are using liners, line your muffin tins. Spray the bottom and the sides of the liners, or the muffin tin if not using liners, very well with the PAM spray.

4.  Pour enough of the egg mixture to cover the bottom of each cup with athin layer.

5.  Fill each cup with veggies to the very top!

*Alternatively, you may want to precook the vegetables, but I prefer a bit of crunch and the bright color of the raw veggies.

6. Pour in enough egg mixture to fill in the spaces, but don't overfill! The egg will puff up as it cooks.

7.  Top with your cheese of choice.

8.  Bake at 375 ˚F for 20 - 30 minutes until they are cooked in the center.

9. Enjoy!

If you are going to freeze them, make sure they are completely cooled before putting in the freezer. Then, pop them into the microwave for 30 seconds to 1 minute, depending on your microwave, in the morning that you choose to enjoy your muffin.

What veggies would you use?