Cookin’ Greens Egg & Veggie Mega Muffins

Egg and delicious greens including artichoke hearts make the filling of these high in protein Mega Muffins.

They are satisfying enough for a breakfast option in addition to making a great appetizer! These muffins can be wrapped and refrigerated for a day or frozen for a week. 

Cookin’ Greens Egg & Veggie Mega Muffins

2014-11-27 05:19:40

Serves 6

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Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Ingredients

1. 1/2 cup (50g) any Cookin’ Greens product
2. 5 mushrooms, (25-35g) chopped
3. 1/4 each red & orange bell pepper, (90g) diced (any colour can be used)
4. 5 asparagus spears, (30g) chopped, remove ends
5. 3 tbsp. (45ml) chopped parsley
6. 1 hot pepper (opt.)
7. 5 eggs
8. 1 tbsp. (15ml) EVOO
9. ¼ cup unsweetened coconut milk, rice, almond or dairy milk
10. 6 8″ whole wheat roti or tortilla wraps
11. Salt & pepper to taste

Instructions

1. Sauté all vegetables, hot pepper and seasonings for 5 min until softened. Remove, cool to touch. Meanwhile make the roti/tortilla rounds smaller by 1″ using a scissor to cut around it. Whisk the eggs and milk together.
2. Place 6 paper muffin liners spaced out in a 12 muffin tin, not next to one another. This will catch any spills if the rot/tortilla soaks through.
3. Gather the roti/tortilla from the middle, pinch in sides to fit muffin liners. Roti will be taller.
4. Distribute vegetables in each muffin and top with eggs.
5. Bake at 350 ﾟF for 30min. Eggs should be not quite cooked as they will continue cooking while cooling. Serve and Enjoy!

Dietitian Notes :

1. Low Calorie: ** load up on veggies
2. Gluten Free: ** Use gluten free tortillas
3. Dairy Free: ** Use alternative milk
4. Vegetarian

By Cookin’ Greens

Cookin' Greens http://cookingreens.com/