Egg & Veggie Muffins

Egg & Veggie Muffins
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INGREDIENTS:

Nonstick cooking spray

2/3 cup water

1/3 cup bulgur

3/4 cup chopped zucchini

1/4 cup chopped onion

1 tablespoon olive oil

1 small tomato, cored, seeded and chopped (1/3 cup)

2 ounces reduced-fat feta cheese, crumbled (1/2 cup)

2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten

2 teaspoons snipped fresh oregano and/or rosemary

1/8 teaspoon ground black pepper

INSTRUCTIONS:

• Preheat Sunflame OTG oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with nonstick spray; set aside. In a small saucepan combine water and bulgur. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until bulgur is tender. Drain off any liquid.
• In a large skillet cook zucchini and onion in hot oil over medium heat for 5 to 10 minutes or until just tender, stirring occasionally. Remove from the heat and stir in bulgur, tomato and cheese. Spoon mixture evenly into prepared muffin cups.
• In a large bowl whisk together eggs, oregano, and pepper. Pour evenly over vegetable mixture in muffin cups.
• Bake for 15 to 18 minutes or until a knife inserted in center of muffins comes out clean. Let cool in pans on a wire rack for 5 minutes. Run a thin knife around the edges of the muffins to loosen. Carefully remove muffins from the pans and serve warm.

Source: recipe.com

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