Quick and easy (and HEALTHY) breakfasts are great to have on hand. These veggie egg muffins are super quick and last longer than a week in the refrigerator. They'll be gone long before then, though!
Veggie Egg "Muffins"
Ingredients:
4 cups mixed frozen veggies (I used a broccoli-cauliflower-carrot-squash mixture)
2 cups shredded cheese
12 eggs
Directions:
Following the instructions on the mixed veggie package, cook the vegetables in the microwave. Mash or chop them up as desired. Spread them equally into 12 greased muffin pan cups. Sprinkle each evenly with cheese. Beat the eggs together in a spouted bowl. Pour the eggs evenly over cheese (this was a bit messy, so the better you beat the eggs, the better they will pour). Bake at 375 degrees for 30 minutes.
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