"Egg Bite" Muffins

 Makes 12 Large Breakfast Egg Muffins. You can half the recipe if you wish to make smaller muffins or fewer muffins.

Ingredients 

• 1 Small sweet onion, diced
• 1/2 Red bell pepper, diced
• 1 Cup black beans
• 1/3 Cup frozen green beans
• A Handful of spinach or Kale (any green will work)
• 2 Pressed or minced garlic cloves
• 1 tsp smoked paprika
• Salt and pepper 
• 18 Eggs
• 1/4 Cup AG-safe half & half or extra creamy vegan milk without carrageenan
• 1/2 tsp Baking powder 
• 1/2 cup safe baking flour (I use Bob' Mills 1-1)

Instructions

• Sauté the veggies together in a non stick skillet adding the garlic, paprika, salt and pepper. 
• In a large bowl beat 18 eggs, 1/4 cup AG-safe half & half, baking soda, and flour until well blended.
• Scoop the sauted vegetables equally into each muffin cup. (If you aren't using a silicon muffin pan, please be sure to oil your pan to allow the egg muffins to come out more easily.)
• Pour the egg mixture over the veggies, filling each cup about 1/4 inch from the top 
• Bake at 375 F in the preheated oven for 30-35 minutes until a knife or toothpick stuck into the center of a muffin comes out without liquid on it. (If you are making smaller muffins, cook them for 25-30 minutes instead)

© 2024 Dasie Schulz. All Rights Reserved.

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