Denver egg muffins

You will need:

  • 1 green peper, seeds taken out & diced
  • 1 onion, peeled & diced
  • 1 tomato, diced
  • 1/2 cup mushrooms, washed & diced
  • 8 large eggs
  • 1/4 cup of milk
  • 1/2 tsp baking powder (without aluminum)
  • 1/2 tsp olive oil
  • fresh grated parmesan cheese (optional)
  • salt & pepper to taste
In a mixing bowl whisk eggs, milk, baking powder & olive oil. In another bowl stir together green peppers, onions, tomatoes &mushrooms. Lightly grease a muffin pan, then scoop your veggie mixture into each muffin cup. Fill about halfway. Then ladle the egg mixture over the veggies. Sprinkle with cheese & salt and pepper to taste. Bake at 350° for 20 minutes.
This is a fantastic way to get your kids to eat veggies they wont normally eat; hide them in the awesome looking egg muffins. I always make two dozen of these and have them in the fridge for a quick breakfast on the go. If you do double the recipe, only double the egg mixture, not the veggies. You can spread them out enough for two dozen.