Broccoli and Red Pepper Egg Muffins {Gluten-Free; Lactose-Free}
Prep time: 
Cook time: 
Total time: 
Yield: 9 to 10 muffins, about 3 to 5 servings
 
Broccoli and Red Pepper Egg Muffins are great for whipping up on the weekend for breakfast during the week; and bonus, they’re an easy way to get vegetables into your diet at breakfast!
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
  • ¼ cup (60 ml) plain, unsweetened dairy-free “milk”
  • 6 large eggs
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 6 tablespoons GO VEGGIE Lactose Free Cheddar Shreds
Instructions
  1. 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).
  2. 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.
  3. Fill a small to medium-sized pot ¾ 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.
  4. 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.
  5. Pour the egg mixture into the prepared muffin tray, filling each muffin well about ¾ 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).
  6. 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.
  7. 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).
Notes
Recipe adapted from the recipe for Egg Muffins on Kalyn’s Kitchen.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/broccoli-and-red-pepper-egg-muffins-gluten-free-lactose-free/