Makes 12 muffins or 6 jumbo muffins (shown)
Tip: As with most of my recipes, this one is all about your personal tastes. Use ingredients you have on hand, or shop for your favorite veggie combination. You may prefer to spice things up with a hot pepper or you may wish to add meat such as diced ham, cooked and chopped bacon or leftover grilled salmon from last night’s dinner. It’s a great way to use up bits and pieces in the refrigerator to make a savory breakfast that’s quick to reheat before you’re out the door!
4 cups chopped fresh vegetables of your choice…
Spinach or chard
Red or yellow bell pepper
Scallions or yellow onion
1 Tbsp olive oil
2 cloves garlic
1/4 cup sun-dried tomatoes (packed in olive oil)
Sea salt and freshly ground pepper to taste
6 large-size eggs
Optional: ½ cup finely grated or shredded cheese (ex: Asiago, Parmesan, Gouda, Manchego, sharp Cheddar)
Grease a muffin pan (12-cavity) or jumbo muffin pan (6-cavity); set aside.
Preheat oven to 350 degrees F.
Chop all vegetables you’ve selected into similar sized pieces. Separate by firmness (ex: broccoli, asparagus, onion, peppers are firmer than mushrooms and spinach); set aside.
Finely chop sun-dried tomatoes; mince garlic; set aside.
Grate cheese if using; set aside.
Heat a large skillet over medium heat.
Add oil and firmer vegetables; sauté about 2-3 minutes, add the more delicate veggies and sauté for another 1-2 minutes. Add minced garlic and sun-dried tomatoes at the end; season with salt & pepper and remove from heat.
Crack eggs into a large bowl and whisk thoroughly; stir in veggies plus grated cheese, if using.
Ladle or pour the egg mixture evenly into the prepared muffin pan, making sure each muffin gets a nice share of the veggies.
Bake for 11-17 minutes, or until the tops are firm to the touch and eggs are cooked. Time will depend on size of muffin cavities.
Cool slightly and serve immediately or store in an airtight container in the fridge for about 4 days; they may also be frozen.
To reheat, pop them in the microwave until warm.