Spring Veggie Egg Muffins
Author: Anna Brown, Nutrition Squeezed
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 12 muffins
- 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
- Preheat oven to 350 degrees
- Grease a muffin pan or fill muffin wells with liners
- Whip eggs together in a large bowl, adding a dash of water
- Add diced red pepper, mushrooms, dandelion greens, cheese, herbs, salt and pepper to taste
- Mix together and pour evenly into muffin wells, leaving ½" to allow for eggs to rise
- Bake for 15-20 minutes, until eggs become fluffy and just golden
- Allow to cool for 5 minutes before transferring to cooling rack
- 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/
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