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Export 7 ingredients for grocery delivery
Step 1
Preheat oven to 375 degrees F. Coat a 12 cup nonstick muffin pan with cooking spray. Set aside.
Step 2
Heat a large sauté pan over medium heat and add the butter. When the butter has melted, add the chopped vegetables. Sauté for 5 to 7 minutes or until they just beginning to brown. Remove the pan from the burner and set aside.
Step 3
In a large bowl, add the eggs and whisk until well combined. Stir in 2 tablespoons water, kosher salt, pepper, garlic powder and mustard.
Step 4
Divide the egg mixture evenly between the muffin cups of the muffin pan.
Step 5
Add about 2 teaspoons of the sautéed vegetables to each muffin cup.
Step 6
Bake for 18 to 20 minutes or until the egg cups are just set.
Step 7
Remove from the oven and sprinkle with fresh chopped parsley.
Step 8
Use a spoon to remove the egg cups from the muffin pan and serve.
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