Our Story: A Diary of Delicious Memories
Hello there! I’m Eleanor, and this is our kitchen diary. For forty years, Richard and I traveled the world. We ate like locals everywhere we went. We savored fresh lime in Mexico. We loved Moroccan tagines. We adored Italian pasta. Our life was a collection of flavors.
Now, our home kitchen is our time machine. Richard remembers every detail. He’ll say, “That soup had a hint of tarragon.” I then try to recreate it. This blog is our journal. It’s where we share our culinary adventures. We want to bring those delicious moments back to life for you.
We created Delish Diarist to share our legacy of love. Food tells our story. It’s about the feeling of being there. The final taste is our reward.
**Veggie Egg Muffin Cups**: 1 Terrific Grab-&-Go Breakfast
Enjoy these convenient Veggie Egg Muffin Cups, perfect for a quick and healthy grab-and-go breakfast. They are easy to make ahead, helping you stay fueled throughout your busy week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffin cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 cup chopped bell peppers (any color)
- 1/4 cup chopped onion
- 1/4 cup chopped spinach
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin or use silicone muffin liners.
- In a bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped bell peppers, onion, spinach, and cheese (if using).
- Season with salt and pepper.
- Pour the egg mixture evenly into the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until the centers are set and the edges are lightly golden.
- Let them cool slightly in the tin before removing.
Notes
- These muffin cups can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheat them in the microwave for about 30 seconds.
- Feel free to customize with your favorite vegetables or herbs.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 140mg