Veggie Egg Muffins

We’ve really been making a conscious effort to cut down on our grocery budget the past few months.  When we actually sat down and looked at what we were spending each month, we were absolutely shocked.  So we figured if we cut down on grocery spending (and in some other areas – bye bye cable TV), we’d be able to save quite a bit more money.  And it’s actually working out really well and we’re enjoying our food just as much as we always have!  Once we really started looking at and analyzing how much certain items cost, it was obvious that meat was the main budget killer.  I could go without meat but Mr. Real Food won’t consider it so we compromise and have a couple of meatless meals each week.  And breakfast for dinner always seems to be a super budget-friendly meal (not to mention super simple).  So I threw this veggie egg muffin recipe together using ingredients I already had on hand and voila….dinner is served!  And I made a few extra so breakfast for tomorrow is ready too!  Since Mr. Real Food doesn’t want to give up meat, he added some sausage he had in the fridge to his muffins but mine are meatless.

Veggie Egg Muffins

Ingredients

12 eggs
1 green bell pepper, diced
1 tomato, diced
1 onion, diced
1 cup shredded cheese
Salt and pepper, to taste

Instructions

  • Combine all ingredients in a large bowl and mix well.
  • Pour into lightly oiled muffin tins.
  • Bake at 350 degrees for 30-35 minutes or until eggs are completely set.
    *for meat eaters, you could also add chunks of sausage or bacon

What is your favorite breakfast food or budget-friendly meal?  Does your family like breakfast for dinner?

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