Name: Mini Egg Muffins with Cheese and Veggies
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 6 servings
Ingredients: 1 tablespoon onion, peeled and grated (or 1/4 teaspoon onion powder); 1/2 cup butternut squash, finely grated ( (or leftover diced roasted squash, minced broccoli, grated carrot, or minced spinach); 2 eggs lightly beaten; 1/2 cup cottage cheese (drained if needed); 1/4 cup shredded cheddar cheese; 2 tablespoons grated Parmesan cheese

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Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray very well.

Stir together all ingredients in a medium bowl.

Spoon into muffin cups, filling about to the brim.

Bake for 18-20 minutes or until firm to the touch and golden brown around the edges.

Let cool for about 5 minutes in the pan before serving to allow them to firm up a bit. Use a paring knife around the edges to help remove them if needed Serve warm or at room temperature.

1 tablespoon onion, peeled and grated (or 1/4 teaspoon onion powder)

1/2 cup butternut squash, finely grated ( (or leftover diced roasted squash, minced broccoli, grated carrot, or minced spinach)

1/2 cup cottage cheese (drained if needed)

Mini Egg Muffins with Cheese and Veggies

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