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Baked Egg Muffins (Veggie-Packed & Healthy!)
Ingredients
  • 1 ½ cups shredded carrots (from about 4 medium peeled and trimmed carrots)*
  • ½ cup frozen peas (I didn’t thaw)
  • ½ cup frozen corn (I didn’t thaw)
  • 8 large eggs
  • salt and pepper, to taste
  • 12 tablespoons shredded cheese, divided (I used Mozzarella)
Steps
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