Here’s a great way to use colorful vegetables such as zucchini, onions, and red bell peppers and pair them with eggs for an appetizer or light lunch. For a quick breakfast solution, bake the night before and refrigerate. Quickly re-warm in the microwave in the morning.
6 eggs
½ cup milk
¼ teaspoon salt
â…› teaspoon pepper
1 cup (4 ounces) shredded Cheddar cheese
¾ cup chopped zucchini
¼ cup chopped red bell pepper
2 tablespoons chopped red onion
Helen Beth Reynolds
Barb says: Would these be freezable? They sound wonderful but I’m a single senior just starting this WOE and don’t really want the same thing for breakfast for that many days.
Katherine-Oldways says: Hi Barb, we have not tried freezing them—but that should be fine! Let us know how it goes. You could also halve the recipe to make 3 servings instead of 6! Hope you enjoy.
Salad says: Delicious! I used up some odds and ends veggies from my fridge: chopped fresh spinach, mushrooms, zucchini and a few canned diced tomatoes. My family gobbled them up, will definitely make again! Thank you for the recipe!!!
Amanda says: Can you make these ahead? How long do they last in the fridge and do you know what temp and time to reheat in the oven?
Katherine-Oldways says: Hi Amanda, yes you can make these ahead! They probably would last around 3-4 days if stored properly. We suggest microwaving for 20-30 seconds to reheat.
Melissa says: I’m making them now and they smell delicious. I would like to make a bunch and freeze for on the go. How long would I microwave them from frozen?
Katherine-Oldways says: We suggest transferring them to the fridge the night before and then microwaving for about 20-30 seconds the next morning. Enjoy!
Lois says: My husband loves this – we make it every Sunday and he takes two of them to work. He doesn’t care for the zucchini so I substituted a 10oz packaged of (drained) frozen spinach. Also cut the amount of cheese down to about half. These are super easy to make and very convenient.
Eaton says: Very good. I left out the cheese, added diced tomatoes and green onions to the recipe.
cathy says: So delicious. I did saute my vegetables in a little olive oil first because I like them tender. Baked 25 minutes in my oven. I highly recommend this recipe.
NC12 says: Very tasty! Just don’t overfill the muffin tins 🙂
P J says: wonderful reciepe, thank you
Elva says: Ohhh my taste very good!!! Thanks for recipe
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