Breakfast Muffins

I have brunch on the brain! Chock-a-block with nutrients, these easy muffins are a great way to start the New Year!

Breakfast Muffins:

1-1/2 c. (375 mL) fresh or frozen mixed vegetables

2 tbsp. (30 mL) water, for steaming

6 large eggs

2 tbsp. (30 mL) whole milk

Freshly ground black pepper, to taste

Salt, to taste

1/4 tsp. (1.25 mL) dry mustard powder

1/2 c. (125 mL) grated cheddar cheese

2 tbsp. (30 mL) grated Parmesan cheese

Hot sauce (optional)

Preheat oven to 350 deg. F. Spray-grease 6 muffin papers for standard-sized muffin pan. Set aside.

Add vegetables to medium skillet over medium heat. Cover and steam 2-to-3 min., or until vegetables are tender-crisp. Drain excess liquid. Cool vegetables in small bowl over ice cubes.

Whisk eggs, milk, seasonings, and mustard powder in medium mixing bowl. Stir in vegetables and cheeses. Pour egg mixture evenly into each muffin cup, allowing about 1/2 c. per muffin well. 

Bake 23-to-24 min., or util set. Let muffin pan stand 2-to-3 min. on wire rack to cool slightly. Remove paper cups from pan. Serve warm, with hot sauce on the side if desired. Serves 6.

Note: I used two types of mixed, frozen veggies in this dish - what I call the “standard” variety, and what I call the “deluxe” variety. The standard frozen mixed veggies offer the usual peas, corn, cubed carrots, and a few beans. The deluxe type offer those plus cauliflower and broccoli. Don’t waste your money, honey. 

By the time you’ve chopped the frozen, deluxe veggies into the size suitable to fit a muffin cup, everything looks the same. Stick with the standard stuff and you’ll be very happy with the result.