Veggie Egg Muffins

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This is so easy and simple that it doesn’t need a recipe, but the photograph is so appetising and they are so delicious, I decided to share it anyway. These are perfect for a quick breakfast, lunch or summer dinner with a salad.

Veggie Egg Muffins

Ingredients:

  • Half a small cauliflower, riced
  • One head of broccoli, riced
  • You can use any grated vegetable you fancy
  • A nice alternative is corn and grated zucchini
  • Vegan or dairy cheese – as much as you like
  • 10-12 eggs
  • 1/2 – 1 cup of oat milk
  • Seasoning to taste – salt, pepper, onion powder, parsley
  • Olive oil or butter

Method:

  • Place the riced cauliflower and broccoli in large mixing bowl
  • Note: if using grated zucchini, squeeze out the excess moisture
  • Add as much cheese as you like – vegan is less cheesy, but my choice
  • Spray a large 12 cup muffin trays with olive oil or grease with butter
  • Fill each muffin cup to 3/4 with veggie mix
  • Whip eggs well with oat milk and add seasoning and herbs
  • Fill each muffin cup with the egg mixture to nearly full
  • Then bake in a 180 degree oven for 20-25 minutes till nicely browned
  • And then eat ’em!

Enjoy and Happy Cooking!

(c) Inara Hawley 2018