87 / 64
      85 / 65
      83 / 59

      May 13th Recipe: Roasted Veggie Egg Muffins


      Roasted Veggie Egg Muffins



      9 large eggs

      Roasted vegetables, left over veggies or fresh veggies

      Handful of fresh parsley, chopped

      Salt & pepper, to taste

      Olive oil, to grease muffin pan with



      1. Preheat oven to 375 degrees
      2. Grease a 12 count muffin pan with olive oil or cooking spray
      3. Scramble the eggs in a large bowl, add salt and pepper to taste
      4. Fill each already greased muffin cavity about half way with the vegetables
      5. Using a 1/4 cup measuring cup, fill each muffin cavity with your scrambled eggs
      6. Bake for 13-15 minutes and then broil on high for 1-2 minutes to brown the tops
      7. Serve right away, or let them cool and freeze them for a quick, healthy breakfast you can warm up in the microwave and head out the door with!