INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 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
INSTRUCTIONS
- 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
NUTRITIONS INFORMATION
