Veggie and Cheddar Egg “Muffins” with Tubetti

30 Minutes or less, 45 Minutes or less, 60 Minutes or less, 90 Minutes or less, American, Bake, Breakfast, Cheese, Easy Clean-up, Freezable, Kid-friendly, Lunch, Make-ahead, Packable, Parties / Feed a crowd, Recipes, Short, Snacks, Under 300 Calories, Vegetarian

Veggie and Cheddar Egg “Muffins” with Tubetti

With a mix of healthy carbs and protein, these unique egg muffins are the ideal solution to busy mornings, afternoon snack cravings, or for spicing up a boring lunch. Make them ahead of time and then grab a few when you’re on the go!

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Veggie and Cheddar Egg “Muffins” with Tubetti

Total Time 30 minutes

Servings 6 Servings

Calories 161 kcal

Ingredients

3 oz. tubetti*
1 ½ cups/6 oz. zucchini small dice
1 ½ cups/6 oz. red pepper small dice
12 eggs lightly beaten
¾ cup/¾ oz. shredded basil
1 ½ cups/6 oz. shredded cheddar

Instructions

Preheat oven to 350ºF. Bring a medium pot of salted water to the boil. Cook the tubetti according to package directions. Drain and reserve.
Distribute the zucchini, red pepper and tubetti evenly between the cups of a non-stick muffin pan.
Season the eggs with salt and pepper. Pour the eggs over the vegetables then sprinkle with basil and cheddar.
Bake for 10 minutes or until cooked through. Cool then wrap for lunch!

Recipe Notes

*This recipe can be made gluten-free simply by substituting gluten-free tubetti.

An exclusive SharethePasta.org recipe.