Veggie Egg Muffins
Veggie egg muffins are the make-ahead breakfast that actually gets eaten all week, baked in a batch and grabbed on the way out the door. D.O.P. Monti Iblei 04 is a gentle, herbal oil, and vegetables are one of its best-known pairings.
Ingredients
- 8 large eggs
- 3 tablespoons D.O.P. Monti Iblei 04
- 1 zucchini, diced small
- 1/2 red bell pepper, diced small
- 1/4 cup milk
- 1/3 cup shredded cheese
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F and grease a 12-cup muffin tin well, or line with paper liners.
- In a large bowl, whisk the eggs, D.O.P. Monti Iblei 04, and milk together until smooth.
- Stir in the diced zucchini, bell pepper, shredded cheese, salt, and pepper.
- Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake 25 to 30 minutes, until the muffins are puffed, golden at the edges, and set in the center.
- Let cool in the tin a few minutes before running a knife around the edges and removing.
Nutrition
Serving size
1 muffin
Calories
194
Total fat
16g
Saturated fat
4g
Cholesterol
255mg
Sodium
237mg
Carbohydrates
3g
Dietary fiber
1g
Sugars
2g
Protein
11g
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
Can I use different vegetables?
Yes, any diced vegetables you have on hand work well here.
How should I store these?
Refrigerated up to 4 days, or freeze for longer storage.
How do I reheat these?
In the microwave for about 30 seconds.
What You'll Need
D.O.P. Monti Iblei N° 04
$47.99
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