Veggie & Cheese Egg Muffins

Est. Cost: $7.50 | $1.25 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Baked egg cups with peppers, mushrooms and cheese. Make a tray on Sunday and reheat two at a time through the week.

Ingredients

Directions

Step 1: Preheat the oven to 350 degrees F and grease a 12-cup muffin tin well.

Step 2: Cook the peppers and mushrooms in a little oil over medium heat for 6 to 7 minutes until their liquid has evaporated.

Step 3: Whisk the eggs with the milk, salt and pepper.

Step 4: Divide the cooked vegetables and most of the cheese among the muffin cups.

Step 5: Pour the egg mixture over them, filling each cup about three quarters full, and top with the remaining cheese.

Step 6: Bake 22 to 25 minutes until puffed and set, then cool 5 minutes before removing.

Chef's Tip: Cook the vegetables first to drive off their moisture, otherwise the egg cups turn watery.

Save by using a dozen egg cups covers breakfast for most of the week and Serve with a slice of toast or a piece of fruit.