Egg Muffins

On sunday morning, I always like to make something cute and simple for brunch! Here is my version of quick egg muffins.

It's a child proof recipe with some hidden veggies inside!

yields 11-12 regular size muffins

• 2 potatoes, peeled and grated

• 1 zucchini, peeled and grated

• 1 shallot, minced on a microplane

• 6 eggs

• 1/2 cup shredded cheese, divided

• 1/2 cup whole milk

• 1/4 tsp oregano

• 1/4 tsp garlic powder

• Salt and pepper

DIRECTIONS:

1. Preheat oven to 350 F.

2. Grate potatoes and zucchini and, using a clean kitchen towel, squeeze out all the moisture.

3. Add shallot, eggs, milk, spices and 1/4 cup cheese. Whisk well.

4. Spray non stick cooking spray on a muffin tin. Fill about 3/4 of each muffin. Bake for 20-22 minutes then 2 extra minutes on broil.

Enjoy,

Guila