Morning Veggie BitesBrooke McLay
Sometimes I get sick of breakfast. I get tired of eggs. I get tired of telling the kids to pull out the cold cereal. There’s just not that much variety in the morning. Not to mention, breakfast can so often turn into a naughty carb-fest. And in my opinion, beginning the day with a hefty plate of pancakes and sugary maple syrup only leaves you hungry for the rest of the day. It’s like all those carbs create a chasm of hunger and blood sugar spikes, sending your system spinning for the next 24 hours, rather than starting the day off on the right track. To combat all of this high-sugar, no-fun breakfast eating, our family whips up a snappy batch of these morning veggie bites. We toss ham in ours for extra protein, but if you’d like a vegetarian version of these yummy little babies, by all means, leave the ham right out.
Morning Veggie Bites
3/4 cup flour + 1/2 cups for flouring your muffin tin
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
1 1/2 cups colby-jack cheese, shredded
1 small roma tomato, diced
1/4 cup ham, finely diced
1/4 cup chopped spinach
2 tablespoons scallions, finely diced
2 tablespoons mushrooms, finely chopped
A pinch of salt & lots of fresh-cracked pepper
Preheat the oven to 375 degrees. Spray a mini-muffin tin with a generous layer of non-stick cooking spray, then sprinkle a generous layer of flour. Tap the muffin tin to remove any excess flour. In a large bowl, stir together the flour, baking powder, milk, and egg until a thin batter forms. Stir in the remaining ingredients and spoon into your greased muffin tins. Bake immediately in a preheated oven for 10-20 minutes, or until puffs are golden brown and cooked through. Remove from the oven and cool slightly before serving. Serve with Ranch dressing for dipping. Enjoy!