I have a love/hate relationship with hard boiled eggs. Strange thing to be passionate about one way or another, but I wouldn’t have started this blog if I didn’t have food related passion, right? Anyways, you may be aware of the 5-5-5 rule when making Instant Pot hard boiled eggs. If you’re not, basically you pressure cook for 5 minutes, natural release for 5 minutes, ice bath for 5 minutes and done. Supposed to work every time, until it doesn’t, and you waste 14 eggs. *Insert eye roll here*
Alternatively, you can make them on the stove top by placing eggs in a pot filled with lukewarm water. Turn on high heat and leave on until the water is boiling, then turn the stove off and cover for 13 minutes, follow with an ice bath. This has always cooked them perfectly for me, but they are impossible to peel without losing half the egg.
So this is why I got sick of dealing with the unreliability of hard boiled eggs and decided try something new. My son and I often had hard boiled eggs for morning snack. These were a good opportunity to get the same protein into him but also add a couple extra veggies into the mix. Plus cheese. He’ll eat anything with cheese.
The best part is, as long as you have 6 eggs, you can use whatever you have on hand. Most vegetables can substitute in if you don’t have bell pepper. Feel free to use fresh or frozen broccoli, though I do recommend it be cooked either way. If you only have mozzarella, that will work just fine. Works great as a morning snack or light breakfast.
Start by preheating your oven to 375. Dice bell pepper, broccoli florets and 1/2 an onion. I used 5-6 florets and just steamed them before cutting. Put all the diced veggies in a bowl and stir them together.
Once all veggies are diced, grab a second large bowl and crack 6 eggs into it. Mix them together as if you are making scrambled eggs. Add in the diced veggies and 1/3 cup of milk.
Mix together until well combined, then add 1/4 cup of cheese, pepper and salt. How much salt/pepper is your choice. I add a lot of pepper because I like it, but I don’t add salt since my kid eats them. I add a little salt after reheating for myself.
Once again, mix it all together. Prepare a muffin tin with cooking spray. Pour mixture in to each cup filling about half way. It’ll look like a lot of vegetables and not that much egg per cup, but trust me, it works.
As your oven should already be preheated to 375, put muffin pan in the oven for 20-25 min until the center is cooked through. They keep well in the fridge, for about a week. Reheat by microwaving about 15-20 seconds.
Very Veggie Egg Muffins
- 1 medium bell pepper
- 5-6 broccoli florets (pre-cooked – I used a steam ready bag)
- 1/2 an onion
- 1/3 cup of milk
- 1/4 cup of cheddar cheese
- Preheat oven to 375. While oven preheats, dice bell pepper, broccoli and onion. Place all diced veggies in a small bowl and set aside.
- Crack 6 eggs into a large bowl. Mix eggs together as if making scrambled eggs. Pour in diced veggies and 1/3 cup of milk. Mix well.
- Add 1/4 cup of cheese and salt and pepper to your taste.
- Prepare a muffin tin with cooking spray. Place tray in oven for 20-25 minutes until cooked through. Let cool before serving.
- Egg muffins save well. They can be saved in the fridge for up to a week. Reheat in the microwave for 15-20 seconds.