MyNetDiary
Individual Veggie Egg Casseroles
MyNetDiary

Individual Veggie Egg Casseroles

  • 10 min Prep
  • 20 min Cooking
  • 12 serving Total
  • 784g Weight
105 cals/
serving

13 ingredients

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12 sprays, about 1/3 second each spray Vegetable cooking spray oil
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1 cup chopped Broccoli raw
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1/2 cup, pieces or slices Mushrooms white raw
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1/2 cup Spinach all varieties raw
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1/2 cup, chopped Peppers sweet green raw
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1/2 cup, chopped Onions green spring or scallions raw
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1 tsp Olive or extra virgin olive oil
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3 tbsp chopped Onions raw
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1 cup, shredded Cheddar cheese
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9 large egg Egg whole raw
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1/4 tsp Salt table
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1/4 tsp Pepper black
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1/2 tsp Mustard seed ground

7 steps

  • Preheat oven to 350F. Spray muffin tins with cooking spray.
  • Finely dice broccoli, mushrooms, spinach, sweet peppers, and scallions.
  • Saute the vegetables above in 1 teaspoon of olive oil until tender, but crisp. Allow to cool.
  • Divide the vegetables, onion, and cheese evenly into each muffin well.
  • In a large bowl mix the eggs with salt, pepper, and mustard powder.
  • Pour eggs evenly over vegetables. Bake 20-25 minutes or until eggs are set.
  • Serve warm or let them cool and refrigerate for a quick on-the-go breakfast.

Tips:
These mini egg casseroles make an incredible high protein on-the-go breakfast. You can make them ahead on a Sunday and eat them all week. They will last for up to 5 days in the fridge and can also be frozen. Just stick them in the microwave for 30 seconds and enjoy!