These make-ahead veggie egg bites are loaded with healthy veggies and plenty of protein. Make a batch once, and have breakfast ready to grab and go all week long.
Spray a non-stick skillet with cooking spray, and heat over medium-high heat. Add veggies and cook for 5-7 minutes, until just softened. Drain off any excess liquid, and set aside to cool.
Whisk the eggs, mustard, curry powder, smoked paprika, salt and pepper in a mixing bowl.
Divide the vegetables evenly among the 12 cups in the muffin tin. Top with cheddar cheese.
Carefully pour the egg mixture over the veggies and cheese, filling each cup evenly.
Bake for 18-20 minutes, until the eggs begin to puff up.
Allow the egg bites to cool. Then remove from the pan, and refrigerate for up to 5 days.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!