Cheese, Vegetable, and Egg Muffins
Recipe modified from http://www.averiecooks.com/2014/05/100-calorie-cheese-vegetable-and-egg-muffins.html
Ingredients
Directions
Preheat oven to 375F. Spray a non-stick
12 cup regular muffin pan *extremely well* with cooking spray.
Spray the base of the cavities and sides, then run your finger
over the sides so that every inch is liberally coated with spray.
In a large bowl add carrots, peppers, peas, and corn, and toss to combine.
Loosely pile about 3 tablespoons of vegetable mixture to each muffin cavity,
or enough so that each is filled to about to full;
equally distribute filling mixture.
In a 2-cup glass measuring cup, crack the eggs and lightly beat with a whisk.
Add the salt and pepper, to taste, and whisk to combine.
Pour about 2 – 3 tablespoons of egg into each cavity,
equally distributing among the cavities. They will be about
3/4 full after being topped off with egg.
Top each cup with a generous pinch of cheese, about 1 tablespoon each.
Bake for about 18 to 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven, but sink upon cooling.
Allow muffins to cool in pan on top of a wire rack for about 10 minutes before
removing.
You will likely need to rim each cavity with a small knife to help dislodge
muffins. It may be easiest to rim with a knife and then “pop” the muffin out
using a small spoon. Muffins will keep airtight for up to 1 week in the fridge;
reheat gently in the microwave or serve cold.