Title
Flourless veggie muffins
Get your veggies in with these gluten-free muffins.
Serving Size
1 muffin
Servings
24
Health Benefit
Ingredients
1 tbsp
olive oil
4 1/2 cups
gold potatoes, peeled and cubed
4 cups
fresh broccoli, minced
1 cup
sweet potatoes (cut into 1 inch pieces)
3 cups
cauliflower, cut into small florets
1 cup
sharp cheddar cheese, shredded
1/4 cup
Parmesan cheese, shredded
6
eggs
garlic powder, paprika, pepper, chives, onion powder
seasonings of choice
Directions
- Pre-heat oven to 375 degrees Fahrenheit.
- Grease each muffin pan with drop of olive oil.
- Wash and chop all veggies (I used microwave veggies and pre-cut potatoes; microwave veggies only about 2 minutes).
- Pre-heat large sauté pan on medium-high, add 2 tsp. olive oil once pan is hot.
- Add potatoes, sauté until slightly browned.
- Add sweet potato, cauliflower, broccoli, stir until evenly distributed, cook 3 minutes.
- Add cheese and stir until evenly distributed.
- Whisk 6 eggs in small bowl.
- Turn off burner and take pan off heat, add eggs and stir until evenly distributed.
- Scoop into muffin tins, bake 15-20 minutes.
- Scoop out with a spoon and enjoy!
