Veggie Egg Muffins

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Egg

  Whole, fresh eggs

  12 large or 600g

• Carrots

  Raw

  1 ½ cup grated or 165g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Spinach

  Raw

  1 cup or 30g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  12 tbsp, shredded or 84g

Directions

1. Preheat the oven to 375°F. Thoroughly spray a non-stick muffin tray with cooking spray.
2. In a large bowl, combine the carrots, bell pepper, peas, spinach, and mushrooms.
3. Fill each muffin cavity with about 3 tablespoons of the vegetable mixture, filling each to about ⅔-¾ full.
4. Crack the eggs into a small bowl or cup and lightly beat with a whisk. Add salt and pepper to taste, and whisk to combine.
5. Pour about 2-3 tablespoons of the egg mixture into each cavity, distributing evenly. Top each with about a tablespoon of cheese.
6. Bake for 18-20 minutes, or until muffins are set and golden. Allow to cool in the pan on a wire rack for 10 minutes before removing.
7. Use a small knife to loosen each muffin from the tray. Store in an airtight container for up to a week, reheating in the microwave or serving cold. Freeze for longer storage.