Makes 12
Ingredients:
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch nutmeg
- 1/2 cup frozen (or fresh!) corn
- 1/2 cup chopped bell pepper
- 1/4 cup caramelized onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped cilantro
- 1/2 cup cotija or feta cheese
Preheat oven to 375 degrees F. Spray a non-stick muffin pan liberally with cooking spray; set aside.
In a large bowl add corn, peppers, onions, tomatoes, cilantro, and cheese and toss to combine.
Loosely pile about 3 tablespoons of vegetable mixture to each muffin cavity, or enough so that each is filled to about 2/3 to 3/4 full; equally distribute filling mixture among cavities until gone.
In a 2-cup glass measuring cup (the measuring cup makes for easy pouring), crack the eggs and add the milk, mustard, salt, pepper, and nutmeg, and whisk to combine.
Pour about 2-3 tablespoons of egg into each cavity, equally distributing among the cavities. They will be about 3/4 full after being topped off with egg.
Bake for about 18 to 20 minutes, or until muffins are set and lightly golden. They will puff in the oven, but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing. read more words!
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