Recipe of the Quarter: Veggie Egg Muffins

Ingredients:
- 3 cups mixed vegetables (broccoli, mushrooms, peppers, spinach, etc.)
- 1 teaspoon oil
- 12 large eggs
- 1/4 cup milk
- 1/2 teaspoon black pepper & salt to taste
- 1/2 teaspoon dry mustard powder
- 3 tablespoons onion, minced
- 1 cup cheddar cheese
- 1/4 cup parmesan cheese

Instructions:
1.Preheat oven to 350F.
2.Chop vegetables and cook in 1 teaspoon of oil until tender crisp or excess liquid is removed. Cool.
3.Spray a muffin tin very well with cooking spray.
4.Divide the vegetables, onion, and cheeses over 12 wells.
5.In a large bowl, combine eggs, milk, and seasonings. Mix well.
6.Pour eggs evenly over each well. Bake 22-25 minutes or until set.
7.Remove from cups and serve warm or let cool completely and refrigerate/freeze.

*Recipe provided by Holly of Spend With Pennies

* Specific loan program availability and requirements may vary. Please get in touch with your mortgage advisor for more information.