GARDEN VEGGIE EGG MUFFINS

Garden Veggie Egg Muffins

These quick and easy egg muffins are the perfect breakfast for your kids. Dei Fratelli Petite Diced Tomatoes with Onion, Celery, & Peppers and portabella mushrooms lets you sneak in those veggies early in the morning!

TYPE OF DISH 5 Ingredients or Less, Breakfast

Cuisine American

Keyword Breakfast, Grab-and-Go, Mini, Muffins, Quiche, Scrambled Eggs

LIFESTYLE CHOICE Gluten-Free, Vegetarian

COOKING METHOD Oven

PRODUCT Petite Diced Tomatoes with Onion, Celery, & Peppers

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Ingredients

1 (14.5 oz.) can Dei Fratelli Petite Diced Tomatoes with Onion, Celery, & Peppers drained and rinsed
8 Eggs
1/2 Cup Portobello Mushrooms minced
1/2 Cup Monterery Jack Cheese shredded

Instructions

Preheat oven to 350 F.
In a large bowl whisk together all the eggs. Gently fold in the rest of the ingredients.
In a nonstick muffin tin, pour egg mixture into each cup, filling around 3/4 full.
Bake for 25 minutes, or until golden brown.

Notes

Yields 12 muffins. For mini muffins, cook for 12 minutes. Yields 32 mini muffins.

Related Recipes To Try:

Hearty Breakfast Egg Muffins

Tex-Mex Egg Muffins

Brunch Casserole