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
- Preheat oven to 350u0b0F (180u0b0C) and lightly grease a muffin tin or 6 muffin cups with olive oil.
- Chop the broccoli and zucchini in small pieces and slice the green onion entirely, including the green ends.
- 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.
- Divide the mixture into 6 muffin cups filling them up to about three quarters. Bake for 25 minutes.
- 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)