Veggie and Cheddar Egg Muffins with Tubetti Pasta

September 06, 2016


  • 3 oz. tubetti
  • 1 ½ cups zucchini, small dice
  • 1 ½ cups red pepper, small dice
  • 12 eggs, lightly beaten
  • ¾ cup shredded basil
  • 1 ½ cups shredded cheddar


Preheat oven to 350ºF. Bring a medium pot of salted water to the boil. Cook the tubetti according to package directions. Drain and reserve.

Distribute the zucchini, red pepper, and tubetti evenly between the cups of a non-stick muffin pan.

Season the eggs with salt and pepper. Pour the eggs over the vegetables then sprinkle with basil and cheddar.

Bake for 10 minutes or until cooked through. Cool then wrap for lunch!

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