Broccoli and Red Pepper Egg Muffins
Servings: 9-10 Muffins
1 tablespoon avocado or light olive oil, plus more for the tray
1 small red bell pepper, diced
1 small onion, diced
2 cups broccoli florets, chopped small
2 (1.3 oz/37 g) containers GO VEGGIE Chive and Garlic Vegan Spread and Dip Minis, slightly softened
1/4 cup (60 ml) plain, unsweetened dairy-free “milk”
6 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons GO VEGGIE Lactose Free Cheddar Shreds
Preheat the oven to 375F. Brush the wells of a standard-sized muffin tray with avocado oil or light olive oil (a silicone muffin tray or silicone cups work best here to prevent the muffins from sticking).
Heat the oil in a medium skillet over medium heat. Add the red bell pepper and onion and cook until starting to soften, about 3 minutes, stirring occasionally. Cool slightly.
Fill a small to medium-sized pot 3/4 full with water and bring it to a boil. Add a pinch of salt and the broccoli, and boil 1 minute. Drain well and cool slightly.
Whisk the chive and garlic spread together with the milk in a large bowl. Whisk in the eggs, salt, and black pepper, and then stir in the red bell pepper/onion mixture and the broccoli.
Pour the egg mixture into the prepared muffin tray, filling each muffin well about 3/4 full (I get 9 to 10 muffins out of this recipe, but it might vary slightly). Sprinkle the cheddar shreds on top of each (about 2 teaspoons per muffin).
Bake until the eggs are set and golden, about 25 to 35 minutes. Cool in the tray a few minutes, then run a paring knife along the outside and slide the muffins out. Serve warm or at room temperature.
Store leftovers wrapped in the fridge for up to a week and pull them out for a quick breakfast (you can reheat them in a microwave).
Recipe by: An Edible Mosaic