1 cup fresh, chopped broccoli
1 cup fresh, chopped cauliflower
1 large red, green or yellow bell pepper, seeded and chopped
1 – 2 teaspoons minced garlic
2 tablespoons vegetable oil
8 large eggs, beaten
½ cup heavy whipping cream
4 – 6 ounces shredded cheese (your choice of flavor)
½ teaspoon salt, to taste
¼ teaspoon ground black pepper, to taste
DirectionsPreheat oven to 400 degrees. Lightly oil a baking sheet.
In a large bowl, mix together broccoli, cauliflower, bell pepper, garlic and oil until well mixed. Place in a single layer on prepared baking sheet, sprinkle with salt and pepper.
Roast vegetables for 20 minutes until just getting tender.
Place paper liners in a 12 cup muffin tin, evenly place veggies in bottom of each liner. Place a tablespoon of cheese on top of veggies.
In the bowl you mixed the vegetables in, add eggs, cream salt and pepper and whisk until well mixed. Evenly pour egg mixture over veggies and cheese in cups, sprinkle with remaining cheese.
Bake for 15 – 20 minutes or until set.
You can add chopped ham or bacon, cooked mushrooms, sautéed onions, etc. Whatever flavors you like! You can even mix in different veggies, just stay away from veggies that have a high concentration of water, like zucchini or yellow squash!
These will keep for 5 days in the refrigerator! Grab one or two on your way out the door. Eat cold or heat up in the microwave!
Makes 12 muffins.