These vegetable egg muffins make an easy grab and go breakfast for a week of busy mornings. Mix them up with veggies or meat of your choice or change which type of Cabot cheese you use for different tastes.
2 cups chopped cooked vegetables and meat, such as mushrooms, ham, peppers and scallions
6 ounces Cabot White Oak Cheddar, Seriously Sharp Cheddar or Mild Cheddar, shredded (about 1½ cups)
10 large eggs
1 tablespoon chopped dill or chives
1½ teaspoons tarragon or oregano
½ teaspoon salt
½ teaspoon ground pepper
Prep: 15 mins | Cook: 18 mins | Total: 33 mins
COAT a muffin tin generously with cooking spray or grease with softened Cabot butter. Preheat oven to 350°F.
DIVIDE vegetables and meat evenly among the muffin tin wells. Top with Cabot cheddar, dividing evenly.
BEAT eggs, dill or chives, tarragon or oregano, salt and pepper in a blender on medium speed until combined, but not overly foamy, 10 to 15 seconds. Pour the egg mixture over the veggies and cheddar, dividing evenly.
BAKE until the egg cups are just set up and puffed, 17 to 19 minutes.