BCCRecipeBOOK - Page 43

Cheese & Veggie Egg Cups
Serves: 12 / Prep Time: 5 mins / Total Time: 25 mins
These cups only take a minute to prepare and are a great source of protein and vegetables!

1. Preheat oven to 375°F.
2. Grease a muffin tin with heatsafe oil.
3. In a large bowl add carrots, peppers, peas, corn (or any
assorted vegetables) and toss to combine.
4. Evenly distribute vegetable mixture to each muffin cavity
so that each is filled to about 2/3 to 3/4 full.
5. In a mixing bowl/measuring cup (the measuring cup
makes for easy pouring), crack the eggs and lightly beat
with a whisk.
6. Add salt and pepper, to taste, and whisk to combine.
7. Pour equal amounts of egg into each cavity.
8. Top each cup with shredded cheese, about 1 tablespoon
9. Bake for about 18 to 20 minutes, or until muffins are set,
cooked through, and are lightly golden. They will puff in
the oven, but sink upon cooling. Allow muffins to cool
in pan on top of a wire rack for about 10 minutes before

11/2 cups shredded
carrots (from about 4
medium peeled and
trimmed carrots)
1/2 cup small diced
orange bell peppers
1/2 cup frozen peas
1/2 cup frozen corn
8 large eggs
salt and pepper, to
12 tbsp cheese,
shredded and divided
These egg muffins will keep airtight in the
fridge. When ready to eat, reheat or serve cold

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