Very Veggie Egg Muffins

When your kid is on a veggie strike (or you just want to eat something delicious), these egg muffins are easy to make; easy to freeze & easy to eat at home or on the go. They’re simply perfect. I recommend doubling the batch for extra to freeze or to feed the whole family. These are packed with eggs (protein), aged cheddar (naturally lactose free & an extra boost of calcium), spinach (iron & vitamin C), caramelized onions (fiber) & butternut squash (beta-carotene & potassium) — and despite the heavy veggie rotation, it’s a sweet, decadent combo that so far my picky veggie eater hasn’t denied. 

The recipe is forgiving; improvise with what you have and don’t sweat the measurements. I tend to make caramelized onions and roasted root vegetables & squash in bulk as part of meal prep; so having these on hand makes throwing these together super easy!

Very Veggie Egg Muffins
Serves 6
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Ingredients
  1. 6 eggs
  2. 2 T. water
  3. 1/2 C. shredded aged cheddar (packed)
  4. 2 C. baby spinach, roughly chopped
  5. 1 small-to-medium sized butternut squash (roasted & seeds removed, about 1 C.)
  6. 1/2 C. caramelized onions (about 1 medium-to-large onion)
  7. Salt & pepper to taste.
Instructions
  1. Preheat oven to 350*F. Lightly spray wells of a regular sized 12-cup muffin tin with grapeseed oil.
  2. Whisk eggs with water until well-mixed and a bit bubbly.
  3. Using a spoon, scoop out very tender inside of squash (seeds removed) and add to egg mixture.
  4. Whisk until well-blended (chunks of squash may remain, that's great & yummy!)
  5. Add spinach, onions & cheese and stir well.
  6. Add about 1/4 cup to each muffin tin.
  7. Sprinkle tops with a touch of salt & freshly ground pepper.
  8. Bake about 20-25 minutes until tops are very lightly browned.
  9. Cool & remove from pan. Freeze or store in fridge.
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  11. To caramelize onions, cut into very thin rings and saute on low with a touch of olive oil until very soft and golden brown. Or, try this no-oil method: http://healthyeating.sfgate.com/caramelize-onions-fat-5030.html
  12. ---
  13. To roast a butternut squash, scrub and cook whole (no poking!) in slow cooker for 4 hours on low. Or, poke a few small holes with a knife and pop in oven on a baking sheet for about an hour on 400*F or until tender.
http://healthyfirstfoods.com/