Cheese Vegetable and Egg Muffins (Gluten Free)
Cheesy, veggie-packed egg muffins (Gluten-Free) make a nutritious and portable snack or breakfast. Perfect for those on a low-carb diet!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cupcakefanatic.com.
Cooking tools:
- Muffin tin
- Cooling rack
- Grater
- Peeler
- Oven
- Mixing bowl
- Measuring cup
- Whisk
- Chef's knife
- Paring knife
- Cutting board
- Spoon
- Measuring spoon
- Microwave
Ingredients
- 1/2 cup small diced orange bell peppers
- 1/2 cup frozen peas (I didn’t thaw)
- 1/2 cup frozen corn (I didn’t thaw)
- 8 large eggs
- salt
- pepper
- about 12 tablespoons shredded cheese, divided (I used Mozzarella)
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