Mini Egg Muffins With Cheese And Veggies

1 tablespoon onion, peeled and grated ((or ¼ teaspoon onion powder))

½ cup butternut squash, finely grated ( (or leftover diced roasted squash, minced broccoli, grated carrot, or minced spinach))

2 eggs lightly beaten

½ cup cottage cheese ((drained if needed))

¼ cup shredded cheddar cheese

2 tablespoons grated Parmesan cheese

Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray very well.
Stir together all ingredients in a medium bowl.
Spoon into muffin cups, filling about to the brim.
Bake for 18-20 minutes or until firm to the touch and golden brown around the edges.
Let cool for about 5 minutes in the pan before serving to allow them to firm up a bit. Use a paring knife around the edges to help remove them if needed Serve warm or at room temperature.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m