Veggie and Cheddar Egg Muffins Recipe
Trying to get kids to eat healthy vegetables can be a difficult task for most parents and grandparents. Luckily for me, my great granddaughter enjoys eating most veggies, but one veggie that she doesn’t like is zucchini. Since my daughter Shelly grows a lot of zucchini in her backyard garden, I’m always looking for recipes that I can utilize to sneak the veggies into her diet.
Today’s guest post recipe utilizes fresh zucchini that is hidden in a muffin and it’s courtesy of Pasta Fits. You can find additional delicious recipes by visiting their site online.
Veggie and Cheddar Egg Muffins Recipe
3 oz. tubetti
1 ½ cups/6 oz. zucchini, small dice
1 ½ cups/6 oz. red pepper, small dice
12 eggs, lightly beaten
¾ cup/¾ oz. shredded basil
1 ½ cups/6 oz. shredded cheddar
Preheat oven to 350ºF. Bring a medium pot of salted water to the boil. Cook the tubetti according to package directions. Drain and reserve. Distribute the zucchini, red pepper and tubetti evenly between the cups of a non-stick muffin pan. Season the eggs with salt and pepper. Pour the eggs over the vegetables then sprinkle with basil and cheddar. Bake for 10 minutes or until cooked through. Cool then wrap for lunch!
How many of you enjoy eating zucchini? For those of you who do, what’s your favorite way to prepare it and enjoy it? How often do you eat it?
Looking for a new muffin baking pan? I highly recommend the Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
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