🍳

Veggie Egg Muffins

Course
Breaky
Servings

6

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!
  • 🔪 This entire dish can be made ahead.
  • 🥦 Mix up the ingredients! Use any leftover meats (if not doing vegetarian), vegetables, or cheese you already have on hand.

Ingredients:

  • 12 large eggs
  • 1/4 cup sour cream
  • 1 tsp garlic powder
  • 2 tbsp dried basil, thyme, or other dried herb
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 3 tbsp butter melted
  • 4 green onions
  • 2 cup shredded mozzarella, cheddar, or other favorite shreddable cheese
  • Leftover vegetables from fricassee and pesto pasta

Directions:

  1. 🔪 Veg and Cheese Prep (can be done up to 3 days ahead)
    1. Finely chop green onions.
    2. Finely chop additional vegetables from the Spring Chicken Fricassee and Roasted Vegetable Pesto Pasta.
    3. Shred mozzarella, cheddar, or other favorite cheese if you purchased blocks.
    4. Cook meat if using. Cut or break it up into small pieces.
  2. 🔪 Oven Prep
    1. Preheat the oven to 350F and spray a 12 cup muffin tin with cooking spray. Set aside.
  3. 🔪 Muffin Mixture
    1. In a bowl, whisk together the eggs, sour cream, melted butter, garlic powder, your dried herb of choice, salt, pepper and smoked paprika.
    2. Evenly add the green onion, chopped veggies, and cheese to the muffin tin.
    3. Pour the egg mixture evenly between the muffin cups over the filling.
  4. 🔪 Bake
    1. Bake for 25-30 minutes or until golden and set.
    2. Let rest for 5 minutes, then run a knife around the edges to loosen if needed.
  5. Serve
    1. Serve with your favorite hot sauce or salsa.

Reheat Options

  1. Eat cold out of the refrigerator or microwave for 30 seconds to 1 minute. Don't microwave for too long or they will dry out.