These are delicious hearty breakfast muffins!! Great to make for a group---this recipe makes 12 muffins but can be halved or doubled depending on how many you need.
Ingredients
1 loaf whole wheat or whole grain bread
1 jar (12 oz) roasted red bell peppers, drained and chopped
1 cup finely chopped sweet white Vidalia onion
1 cup baby spinach, coarsely chopped
6 eggs
1 1/2 cups skim milk
1 Tbsp Dijon mustard (optional)
1 cup grated Parmesan or Romano cheese
1/4 tsp salt and freshly ground black pepper
Directions
1. Heat oven to
350°F. Coat 12-cup muffin pan lightly with oil. Remove crust
from bread and cut into 1/2" cubes to get 3 3/4 cups. Set
aside. Pat roasted peppers dry. Set aside.
2. Whisk together eggs, milk, mustard (if using), and 1/4 tsp each salt and black pepper in
large bowl. Stir in cheese, reserved peppers, onion and spinach. Gently fold in bread cubes and let stand 15 minutes.
3. Divide mixture evenly among prepared muffin cups. Bake until puffed and set, 20 to 25 minutes. Let stand 5 minutes before removing.
