Ingredients

• 1 cup Broccoli (cut into 1/2-inch florets)

• 1 cup Cauliflower (cut into 1/2-inch florets)

• 1 cup Red bell pepper (chopped into 1/2-inch pieces) and 2 cloves Garlic

• 2 tbsp Olive oil

• 8 large Eggs

• 1/4 cup Tante's coconut cream

• 1 tsp Sea salt

• 1/2 tsp Black pepper

• 3/4 cup Cheddar cheese (shredded; replace with more veggies for dairy-free)

Method

Step 1

Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).

Step 2

In a large bowl, toss together the broccoli, cauliflower, red pepper, minced garlic, and olive oil.

Step 3

Arrange the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 15-20 minutes, until the edges of the broccoli are browned.

Step 4

Meanwhile, line a muffin tin with 12 parchment muffin liners or silicone muffin liners.

Step 5

When the vegetables are done, keep the oven on. Arrange the veggies evenly in the muffin cups.

Step 6

Whisk together the eggs, the Tante's coconut cream, sea salt, and black pepper. Stir in the cheddar cheese. Pour the egg mixture into the muffin cups over the vegetables.

Step 7

Bake for 15-20 minutes, until the eggs are set.