VIDEO & RECIPE - Cooking with Vigo - Episode 14: breakfast egg muffins
BREAKFAST EGG MUFFINS - These are egg-cellent!
2 Tbsp green onion
1/4 cup manchego cheese
Salt & pepper to taste
9 cherry tomatoes (quartered)
1/2 green bell pepper (chopped)
Preheat oven to 350°F & lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
Whisk together eggs, onion, & cheese. Add salt and pepper, to taste.
Using 1/4 cup measuring cup add egg mixture to each tin of a greased muffin tin.
Add 3 pieces of cherry tomatoes to each tin
Add 1 Tbsp chopped green bell pepper to each tin
Bake for 20 minutes.
Serve immediately or store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.