Veggie And Basil Egg Muffins

  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)

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