Smoked Veggie & Egg Muffins
A colorful medley of peppers, onions, and artichokes is slow-smoked to develop deep aromatic notes before being folded into a creamy, Swiss-infused egg base. These individually portioned gems are baked with fresh greens to create a nutrient-dense, smoke-kissed morning option that's as "chef-y" as it is convenient.
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Ingredients
Smoked veg:
Greens:
Instructions
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Toss onion, bell pepper, and artichoke with oil and salt.
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Smoke at 200โ225ยฐF for 30โ45 minutes, until lightly colored and fragrant but not mush.
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Sautรฉ spinach, cool, and squeeze out excess moisture. Give it a quick chop
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Mix spinach (once cool) with the smoked veggies
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Whisk eggs, cream, salt, and pepper.
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Place half your shredded Swiss into a pan sprayed large muffin tin
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Add you spinach/veggie mix divided amongst the 6 pans
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Top with the rest of your swiss cheese
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Portion the egg mixture over filled muffin tin, leaving a little headspace.
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Bake at 350ยฐF for about 18โ22 minutes, until centers are just set.
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Cool completely on a rack, flashโfreeze on a tray, then bag and label.
