Servings: 20 mini muffins

Veggies: subheading: Veggies:
2 lb of veggies, like broccoli, "carrots, green peas, green beans", edamame, kale, spinach. 2 lb of veggies, like broccoli, "carrots, green peas, green beans", edamame, kale, spinach.
1 yellow onion, diced and browned 1 yellow onion, diced and browned
the scoop of pumpkin seeds (roasted, we need that crunch) the scoop of pumpkin seeds (roasted, we need that crunch)
 
Batter: subheading: Batter:
5 eggs 5 eggs
3 tbsp greek yogurt 3 tbsp greek yogurt
2 tbsp whole flour 2 tbsp whole flour
1 tbsp bread crumbs 1 tbsp bread crumbs
½ tsp baking powder ½ tsp baking powder

Browne the onion.
Preheat oven to 375 °F.
Make the batter, mix in onions, seeds, kale and spinach. Mix in the rest of the veggies.
Put in muffins molds.
Put on top some bread crumbs.
Bake for 30 min (or until you see the pop up).