Egg and Veggie Muffins


June 13, 2017 By: Comments
Tagged: Back to School Back to School. Muffins Muffins. Kid Friendly Kid Friendly. Bell Pepper Bell Pepper. Back to School Back to School. Brunch Brunch. Breakfast Breakfast. Peppers Peppers. Kid Friendly Kid Friendly. Breakfast Eggs Breakfast Eggs. Butter Butter. Breakfast & Brunch Breakfast & Brunch. Onions Onions. Eggs Eggs. Snack Time Snack Time. Lunch Lunch. Zucchini Zucchini. Baked Baked.
Prep:
15 minutes
Cook:
35 minutes
Serves:
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.

Ingredients

Select ingredients:

Directions

  1. Melt the butter in a saucepan over medium heat.
  2. Add the onions, zucchini, and bell peppers and saute for approximately five minutes.
  3. Place the eggs in a medium-sized bowl and stir in the salt and pepper.
  4. Pour the sauteed veggies into the egg mixture.
  5. Stir well.
  6. Pour the egg-veggie mixture into well-greased muffin tins (or you can use liners with cooking spray).
  7. Bake in a 375-degree oven for 25 to 30 minutes.
  8. Enjoy!