♡Vic’s Roasted Veg Egg Cups ♡ Makes 8. First time baking in my lovely new muf…

♡Vic’s Roasted Veg Egg Cups ♡
Makes 8.
First time baking in my lovely new muffin pan and they didn’t stick 😅 Winning!! I did make these last week to take on my work trip. They were so good I’ve made them again.

You can use any veg that you have on hand, a perfect opportunity to use leftovers though. A scrumptious breakfast, lunch or snack. 

What you need.
🔸️1 cup of roast vegetables, I used carrots, pumpkin and kumara (sweet potatoes) chopped unto small pieces.
🔸️6 eggs. 
🔸️I cup of baby spinach leaves roughly chopped.
🔸️100g 99% fat free yoghurt. @cyclops_yoghurt
🔸️2 tbsp arrowroot or cornflour.
🔸️1 tsp garlic and onion powder.
🔸️½ tsp mustard powder.
🔸️40g low fat grated cheese. I always use Mainland Noble (NZ)
🔸️Seasoning to taste. 

Toppings (optional).  I used a sprinkle of my everything seasoning.

What to do.
Preheat the oven to 180°. With an electric whisk beat the eggs, yoghurt, cornflour, garlic mustard powder and seasonings until light and fluffy. Stir in the vegetables and spoon evenly into baking pans. Sprinkle with cheese and everything seasoning ( my recipe is here ) if using.  Bake for 25-30 minutes until golden brown.

You’re Welcome! ENJOY 😊

Use the @ww_aunz ‘recipe builder’ for the accurate smart points for your plan 💜💚💙

Keep sparkling ‘Vic’s Bowls’ friends’ 💖 
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