EGG MUFFINS WITH VEGGIES

Good morning!  Hope you all had a great weekend!  Mine was very full.  Lots of fun, projects and cooking!  I ended up making six key lime pies for a party my parents we having (Jimmy Buffet's Margaritaville themed, so fun!), and because I had so many egg whites left over, I decided to use them to make other goodies: coconut macaroons and egg muffins.  Yum! Saturday morning, I whipped these babies up!  I packed them full of veggies, egg whites and a little bit of cheese.  They were scrumptious!

Veggie Egg Muffin Ingredients

Veggie Egg Muffin Ingredients

Egg Muffins with Veggies, yields 12

5 eggs OR 10 egg whites* 2 c. kale, chopped 1 bell pepper, diced 1/2 c. onion, diced 1/3 c. Parmesan cheese, grated 1 tsp. butter or oil, optional Spices, to taste, optional

*This time around, I only used egg whites.  In the past I have used this same recipe with whole eggs, and they taste just as delicious.

Veggie Egg Muffin Ingredients In Saute Pan

Veggie Egg Muffin Ingredients In Saute Pan

Begin by sautéing onion for 1-2 minutes (either in a little oil or butter, or with a bit of water), then add in bell pepper and kale.  Sauté together for about 4-5 minutes, or until all is soft and kale is bright green.

Veggie Egg Muffin Mixture in Bowl

Veggie Egg Muffin Mixture in Bowl

While veggies sauté, whip eggs in a large bowl.  Add in sauteed veggies, diced tomatoes, cheese and spices.  Mix, and place in cupcake pan.  I suggest placing the mixture directly in the pan without a cupcake liner, as you can end up losing half your muffin to the paper. Cook at 375° for 17-20 minutes.

Veggie Egg Muffin in Pan

Veggie Egg Muffin in Pan

This recipe is so versatile, that you can easily use different veggies or cheese.  You can also store them in the fridge for up to 3 days, or in the freezer for a few weeks and take them out to heat up as needed.

Veggie Egg Muffin

Veggie Egg Muffin

Enjoy, and let me know if you try this recipe.  Have a great week!

xo.  Jen