Veggie Egg Breakfast Muffins Written By: Shantel Whitford Prep Time: 20 minutes Cook Time: 25 minutes Print Recipe Ingredients 9 large eggs 1/2 cup milk 1 medium onion chopped 1 red bell pepper chopped 1/2 cup chopped broccoli (fresh or frozen) 1/2 cup chopped cauliflower (fresh or frozen) 1/2 cup chopped zucchini 1/2 tsp salt 1/2 tsp pepper 1/2 tsp granulated garlic 1 cup shredded cheddar or Swiss cheese Instructions Preheat oven to 350, lightly grease a 12-muffin pan. Beat eggs in a large bowl. Stir in onion, red pepper, chopped broccoli, cauliflower and zucchini, salt, pepper, and garlic powder and cheddar cheese. Spoon by 1/3 cupfuls into muffin cups. Bake in the preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes. These are great for when you are prepping your food to make your mornings go smoother! You can keep them in the fridge, or I like to portion them out and freeze them then just heat them in the microwave to enjoy!
