Ingredients

These little muffins are great for breakfast or lunch. You can add any vegetables you’d like. Make sure you use nonstick muffin tins or they are likely to stick. Store leftovers in the refrigerator and heat up for a quick snack or meal.

• • 1 1/2 C. chopped vegetables (I like broccoli red pepper)
  • 1 small red onion chopped
  • 1 T. butter, olive oil, or avocado oil
  • Salt and pepper to taste
  • 10 eggs
  • 3 T. water
  • 1/2 tsp. salt
  • Grated cheese (optional)

Instructions

1. 1. Preheat oven to 350 degrees.
   2. Lightly grease 12 muffin tins with oil of choice.
   3. Heat a large pan over medium heat
   4. Add 1 tablespoon of oil and sauté vegetables until soft and season with salt and pepper.
   5. Divide vegetables evenly into the greased 12 muffin tins and set aside
   6. Whisk eggs, salt and water together well and pour over veggies distributing evenly (about 1/3 cup per muffin tin).
   7. Sprinkle with salt and pepper and grated cheese (optional).
   8. Bake for 20-25 minutes or until cooked through and center begins to brown.
   9. Allow to cool a few minutes before removing from muffin pan.

   Calories: 107
   Net Carbs: 2g
   Total Carbs: 2g
   Fiber: 0g
   Fat: 8g
   Protein: 7g

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About Us

MIEDEMA PRODUCE

OUR HUMBLE BEGINNING

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.
Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

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Hudsonville, Michigan