Garden Veggie Egg Muffins
Servings: 6 servings
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!
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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.
Chef's Tip:
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