Veggie Egg cups


2 c. veggies of choice. Some favorites for our family are cauliflower, bell peppers and sweet potatoes
2 T. Greek seasoning (from Janeva’s Ideal Recipes, recipe below)
1 T. olive oil
6 eggs


Heat oven to 400*. Chop veggies into same sizes, roughly 1in. Toss veggies with olive oil and Greek seasoning. Spread out on a sheet pan and roast for 15-20 mins, stirring occasionally, until browned & fork tender. Spray muffin tins with olive oil spray, fill each cup 3/4 full with veggie blend. Crack eggs and whip up. Salt and pepper to taste. Pour eggs over the veggies until muffin cup is full. Turn oven down to 350* and bake 12-15 mins or until eggs are cooked. You can refrigerate and heat up for later as well.