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!
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