Veggie And Basil Egg Muffins

• 5 Eggs (large, preferably pastured)
• 2/3 cup Zucchini, chopped into small quarters
• 2/3 cup Broccoli, chopped into small florets
• 1 Green onion
• 6-8 Fresh Basil Leaves
• 1 tablespoon Oregano
• 1 teaspoon Salt
• 0.5 teaspoons Mustard Powder
• 1.5 teaspoons Baking powder (gluten and aluminium free)
• 1 dash Fresh ground pepper

1. Preheat oven to 350u0b0F (180u0b0C) and lightly grease a muffin tin or 6 muffin cups with olive oil.
2. Chop the broccoli and zucchini in small pieces and slice the green onion entirely, including the green ends.
3. Whisk the eggs in a mixing bowl with the salt, pepper, ground mustard and baking powder. Add the chopped vegetables, the oregano and the chopped basil, whisking together to combine.
4. Divide the mixture into 6 muffin cups filling them up to about three quarters. Bake for 25 minutes.
5. Serve immediately for breakfast, or keep refrigerated for up to 5 days.

eggs, zucchini, broccoli, green onion, basil, oregano, salt, mustard powder, baking powder, fresh ground pepper

Taken from food52.com/recipes/27260-veggie-and-basil-egg-muffins (may not work)