Breakfast egg muffin cups
Full of finely grated colorful veggies, it’s a full meal in itself. This one is called savory cupcakes in my home and rightly so. They resemble a vanilla cupcake with lots of rainbow sprinkles in it. You can also replace the all-purpose flour with multi-grain or whole-wheat substitute. Cook a bigger batch and save some for lunch or a snack.
- 3 eggs
- 2 Tbsps all-purpose flour
- ½ cup finely grated mixed vegetables carrots, broccoli, cauliflower, etc.
- ¼ cup grated cheese
- 2 tsps melted butter
- 2 tsps milk
- 1 tsp garlic powder
- 1 tsp oregano
- salt and pepper to taste
Pre-heat oven to 350° F (180° C).
Beat eggs with butter for 1-2 minutes until smooth.
Add milk and mix well. Set aside. Mix flour, salt, pepper, oregano, and garlic powder.
Incorporate the dry mixture in the egg mix. Add grated cheese and vegetables and mix again.
Fill muffin tins 2/3 full.
Bake in the oven for 15-20 minutes.
You can also cook these in the microwave for 2-3 minutes on MEDIUM heat.
Take out from the oven and serve warm.