Breakfast Egg Muffins

by Sadie Valeri

Ingredients

8 eggs
½ teaspoon salt
½ teaspoon pepper
2 cups mixed vegetables cut into small cubes (ie: zucchini, onion, bell
peppers torn spinach, mushrooms, broccoli florets)
1 cups shredded cheese ½ cup reserved for sprinkling muffin tops
½ cup all purpose
½ teaspoon baking powder

Instructions

Heat oven to 350°F.
Line a standard sized muffin pan with parchment or silicone liners and set aside.
In a large bowl, mix together the vegetables, cheese, eggs, salt and pepper, until well combined.
Stir in the flour and baking powder until completely incorporated.
Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with reserved cheese.
Bake in the pre-heated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.