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Summer Havest Egg Muffin Cups

Servings 12

Ingredients

  • 1 cup vegetables diced small or shredded we did 1/3 c carrot, 1/3 c yellow squash, 1/3 c red pepper
  • 1 teaspoon oil
  • 8 eggs
  • 1 tablespoon fresh herbs we used dill basil, and parsley
  • 3 stalks green onion green and white thinly sliced
  • 2 teaspoon mayonnaise
  • Brie optional small slices
  • 1 teaspoon lemon zest to taste

Instructions

  1. Saute vegetables in oil until barely softened. Set-aside to cool. Whisk eggs and mayo together in bowl. Add herbs and sliced green onions. Add cooked vegetables. Pour into 12 individual muffin tins. Top with small slice of brie (opt) Silicon muffin tins are best because the muffins can easily pop out of those. Alternatively, you could make this in an 9x9 dish like a breakfast casserole.
  2. Bake at 350 for about 20-25 minutes until middle of each muffin is set. Add sprinkle of lemon zest to top of each muffin.

Recipe Notes

* These store really well in freezer and can be made ahead. If making ahead add the lemon zest to the egg batter before cooking.

To lower the phosphorus content further, replace 4 eggs with 6 egg whites. With egg white replacement fat content is 3.5 gm and phos is 46 mg.