Small, muffin-sized veggie egg cups are packed with protein, taste great, and refrigerate well. They're perfect for sticking in the fridge at work and heating up throughout the week.
The recipe can be found here!
I used sweet kernel corn and roasted zucchini as the veggies to add to the eggs, and made sure to include shredded cheddar cheese within the veggies to add extra flavor. Once the muffin pan was set, I topped them off with grated asiago and parmesan cheese for some added oomph!