olive oil spray
4 scallions (or green onions), minced
2 carrots, shredded
1/2 red bell pepper, minced
12 large eggs
1/2 tsp basil
1 slice partly skimmed mozzarella cheese, or 1/4 cup shredded
Dash of sea salt and pepper
Preheat oven to 375 degrees F. Coat a 12-muffin tin with a small amount of olive oil spray to prevent sticking.
Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
Whisk eggs and seasonings in a large mixing bowl.
Use a 1/3-measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Top each cup with a sprinkle of cheese.
Bake for 30 minutes or until muffins have risen and are slightly browned.
Serve or keep in the refrigerator for up to 5 days and grab as snacks to go!
Adapted from recipe at: http://www.nutritionistinthekitch.com/2012/08/10/easy-egg-muffins/
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