Spring Veggie Egg Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 8 eggs
  • ½ red pepper, diced
  • 10 crimini mushrooms, brushed and cut evenly
  • 1 cup dandelion greens, washed and chopped roughly
  • ¼ cup shredded cheese, optional
  • Dill and parsley, washed and roughly chopped, to taste
  • Salt and pepper
Instructions
  1. Preheat oven to 350 degrees
  2. Grease a muffin pan or fill muffin wells with liners
  3. Whip eggs together in a large bowl, adding a dash of water
  4. Add diced red pepper, mushrooms, dandelion greens, cheese, herbs, salt and pepper to taste
  5. Mix together and pour evenly into muffin wells, leaving ½" to allow for eggs to rise
  6. Bake for 15-20 minutes, until eggs become fluffy and just golden
  7. Allow to cool for 5 minutes before transferring to cooling rack
  8. Serve warm or store in a tupperware for up to 3 days
Recipe by Nutrition Squeezed at https://nutritionsqueezed.com/spring-egg-muffins-with-dandelion-greens/