- 15 minutes
- 35 minutes
- Makes 12 muffins
How about a kid-friendly frittata-style muffin for a quick and easy breakfast? These egg-and-veggie muffins will start everyone's day with a smile.
Melt the butter in a saucepan over medium heat.
Add the onions, zucchini, and bell peppers and saute for approximately five minutes.
Place the eggs in a medium-sized bowl and stir in the salt and pepper.
Pour the sauteed veggies into the egg mixture.
Pour the egg-veggie mixture into well-greased muffin tins (or you can use liners with cooking spray).
Bake in a 375-degree oven for 25 to 30 minutes.