Quick Fun Size Baked Veggies Cheese Eggs (Bacon Optional)
Perfect for a busy day - a Quick and Fun take on casserole. Small cups of baked veggies cheese and eggs that bakes up in 30 minutes! Easy to customize - half a pan with veggies and the other half topped with bacon to please both vegetarian and omnivore alike.
Equipment
- 12 hole muffin pan
Ingredients
Filling
- 2 tomatoes, diced
- 8 oz frozen spinach, half a bag, or use fresh leaves
- ½ cup shredded mozzarella cheese
- 2 strips cooked bacon, diced (optional)
- ¼ cup shredded cheddar cheese (optional)
Egg Mixture
- 6 eggs
- ¼ cup milk, regular or almond milk
- 1 tsp granulated garlic, or fresh minced garlic
- ¼ tsp salt
- ½ tsp fresh ground black pepper
- ½ tsp milled chili pepper or cayenne (optional)
Instructions
- Gather all the ingredients. Preheat oven to 375°F. Spray 12 hole Muffin Pan with cooking oil.
- Dice the tomatoes. Rinse spinach and remove water. Distribute evenly the tomatoes, spinach and shredded mozzarella evenly to all the muffin cups.
- Optional: If using bacon, distribute chopped bacon to 6 of the muffin cups.
- In a large measuring cup, add the eggs, milk, garlic salt and pepper to taste. You can add cayenne or chili pepper flakes to spice things up. Whisk to combine thoroughly.
- Pour and evenly distribute egg mixture to all 12 muffin cups.
- Optional: Top the vegetable cups with shredded cheese for additional flavor.
- Bake in preheated oven for 30 minute, or until the tops are golden and the eggs are set.
Notes
fabfoodflavors.com/quick-fun-size-baked-veggies-cheese-casserole-bacon-optional/