Sunday, July 1, 2012

Recipe: Egg Muffin Cups

These are a breeze to make, and using muffin cups really helps portion out food and make it portable.

1/2 onion, diced
1/3 cabbage, sliced
3 zucchinis, diced
2 carrots, diced
other various veggies, diced
fresh herbs like basil and parsley, diced
9 eggs
1/2 c shredded Parmesan, optional
sea salt to taste
How to:
Preheat oven to 350 degrees.
Layer ingredients into muffin cups as you dice them.  Fill cups completely.
Scramble eggs.
Pour eggs into cups to fill them.  They will fill in the nooks and crannies.
Sprinkle with salt to taste.
If desired, top with cheese.
Bake for 20-25 minutes, or until golden brown.
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