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RECIPE TYPE
Vegetarian
SERVES
12 cups
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
9 Longo’s Enriched Coop Large Eggs
1/3 cup whole milk
1/2 tsp salt, divided
1 tbsp Longo’s 100% Pure Canola Oil
1 pkg (227g) Longo’s Button Mushrooms, sliced
1 red bell pepper, chopped
1/2 cup crumbled Longo’s Mild Cheddar Cheese Slices
Spray a 12-cup muffin pan with Longo’s Canola Cooking Spray.
Whisk together eggs, milk and 1/4 tsp of the salt in large bowl; set aside.
Heat oil in large non-stick skillet over medium-high heat. Add mushrooms and sauté for about 5 minutes or until they begin to brown. Add red pepper and cook for 3 to 4 minutes or until soft. Add remaining salt and remove from heat. Divide vegetable mixture evenly among muffin cups.
Pour egg mixture into muffin cups and top with cheddar. Bake in centre of preheated 350°F oven for 25 minutes or until puffed and brown. Let cool in pan for 10 minutes and then run a knife around the edges to remove. Enjoy warm, cold or at room temperature.
Protein 7g | Fibre 0g |
Fat 7g | Sugar 1g |
Carbs 2g | Sodium 180mg |
