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    Ask Chef Dennis » Recipes » Layered Veggie Muffins with Cooking’s Good

    Layered Veggie Muffins with Cooking’s Good

    Published: Sep 29, 2011 · Modified: May 16, 2021 by Chef Dennis Littley · 50 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.63 from 8 votes
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    How to make layered veggie muffins for your next meatless Monday meal.

    I really wasn’t sure what to prepare for this post but in the end, I decided to make an adapted version of Julia Child’s Vegetable Gateau. I left out the crepes and turned the recipe into a layered Vegetable Muffin. This is a hearty muffin that would make a nice lunch, I eat them for breakfast. The muffins also freeze well. Enjoy!

    layered veggie muffin

    Preheat oven to 350 degrees

    Chop the carrots into matchstick-size pieces. You can use the food processor but I find something therapeutic about standing up and cutting the carrots into sticks. You have to watch out though; it can become a little obsessive trying to make them all the same size.

    Melt a tablespoon of butter in a large fry pan, add the carrots and dill, (the pungent flavor of dill adds a unique blend to the carrots) cook on medium heat until soft about 8 minute’s salt and pepper to taste. Set aside.

    In the same pan add the other tablespoon of butter – sauté the onions until soft. Turn the heat up to medium-high and toss in the sliced mushrooms. Cook the mushroom fast so that they don’t release too much moisture, let them brown a bit, add salt and pepper to taste. Set aside in a separate bowl from the carrots.

    Place the broccoli in boiling water and cook for 3 minutes. Drain; add salt and pepper to taste add butter if you wish I left it out and just added the salt and pepper. Chop the broccoli into small pieces and set aside in a separate bowl from the other vegetables.

    veggie muffin ingredients

    To make the sauce place all the ingredients into a container or you can use the food processor. I used a drop down blender. Blend until creamy and smooth.

    Fill the bottom of a large muffin tin with some grated cheese, press down. Add a layer of broccoli then some cheese then liberally spoon some of the sauce over the layer.

    Broccoli with cheese

    Add the next layer of mushrooms, cheese and sauce. Press down on each layer.

    veggie muffin batter

    Now add the carrots and cheese and spoon on the rest of the sauce. The cream should be visible almost to the rim of the pan.

    seasoned cooked carrot sticks

    Place the muffin in the oven for 50 minutes or until a toothpick inserted comes out clean and the top is nice and browned.

    veggie muffin batter

    If you like this recipe you might also like my Root Vegetable Paella, perfect for another Meatless Monday Meal!

    layered veggie muffin

    More Recipes You’ll Love!

    • Root Vegetable Paella
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    Did you make this? Please RATE THE RECIPE below!

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    layered veggie muffin
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    4.63 from 8 votes

    Layered Veggie Muffins

    You’ll love this recipe adapted from a Julia Child classic. These layered veggie muffins will be the perfect recipe for your next meatless Monday.
    Prep Time15 mins
    Cook Time50 mins
    Total Time1 hr 5 mins
    Course: lunch or snack
    Cuisine: American
    Servings: 6
    Calories: 162kcal
    Author: Chef Dennis Littley

    Ingredients

    Veggie Filling

    • 2 tablespoons butter
    • ¼ lb carrots cut into matchsticks
    • 1 tablespoon dill
    • 1 lb mushrooms sliced
    • 2 bunches broccoli florets chopped small
    • 3 small shallots chopped
    • ¼ lb Swiss cheese grated
    • Salt and pepper to taste

    Cream Sauce

    • ½ cup heavy cream
    • 4 eggs
    • 4 oz cream cheese
    • Generous pinch of nutmeg
    • Salt & pepper to taste
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 degrees
    • Chop the carrots into matchstick size pieces. You can use the food processor but I find something therapeutic about standing up and cutting the carrots into sticks. You have to watch out though; it can become a little obsessive trying to make them all the same size.
    • Melt a tablespoon of butter in a large fry pan, add the carrots and dill, (the pungent flavor of dill adds a unique blend to the carrots) cook on medium heat until soft about 8 minute’s salt and pepper to taste. Set aside.
    • In the same pan add the other tablespoon of butter – sauté the onions until soft. Turn the heat up to medium high and toss in the sliced mushrooms. Cook the mushroom fast so that they don’t release too much moisture, let them brown a bit, add salt and pepper to taste. Set aside in a separate bowl from the carrots.
    • Place the broccoli in boiling water and cook for 3 minutes. Drain; add salt and pepper to taste add butter if you wish I left it out and just added the salt and pepper. Chop the broccoli into small pieces and set aside in a separate bowl from the other vegetables.
    • To make the sauce place all the ingredients into a container or you can use the food processor. I used a drop down blender. Blend until creamy and smooth.
    • Fill the bottom of a large muffin tin with some grated cheese, press down. Add a layer of broccoli then some cheese then liberally spoon some of the sauce over the layer.
    • Add the next layer of mushrooms, cheese and sauce. Press down on each layer.
    • Now add the carrots and cheese and spoon on the rest of the sauce. The cream should be visible almost to the rim of the pan.
    • Place the muffin in the oven for 50 minutes or until a toothpick inserted comes out clean and the top is nice and browned.

    Nutrition

    Calories: 162kcal | Carbohydrates: 3g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 154mg | Sodium: 145mg | Potassium: 312mg | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 1.9mg | Calcium: 39mg | Iron: 1mg
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. janet@fromcupcakestocaviar

      September 30, 2011 at 2:59 pm

      4 stars
      What a neat way to eat your veggies! I could probably even get my kids to eat these and that’s saying something. Thanks for sharing another awesome blogger with us, Dennis!

      Reply
    2. Katie @ BloomEveryday

      September 30, 2011 at 1:22 pm

      5 stars
      Love this! I am a vegetarian and this is a dream come true for me! Thanks for sharing. 🙂

      Reply
    3. Jessica | Oh Cake

      September 30, 2011 at 1:05 pm

      I love that this is a riff on quiche. I could happily serve this at a dinner party with a salad and/or a winter soup. The fact that they freeze and are portable is a huge bonus. Thank you for sharing your recipe.

      Reply
    4. Dionne Baldwin

      September 30, 2011 at 12:44 pm

      5 stars
      Wow, these veggie muffins look incredible (I love the contrasting layers!) and they also sound delicious! I don’t know if I will opt for the hand chopping. Maybe it’s my experiences cooking in restaurant atmosphere or maybe it’s my impatience but I probably will opt for the food processor. 🙂

      I’m so glad I “met” you Suzi! The men in my house revolt at anything without meat, but it’s psychological. I’ll use my Taylor-made-it tactic and the might just not even notice that there isn’t any meat! I’m going to go check out your blog for more recipes!

      Dennis and Suzi I hope you both have an awesome Friday and an incredible weekend!

      Reply
    5. The Elegant Eggplant

      September 30, 2011 at 1:29 pm

      5 stars
      Great job Suzi!!! These look amazing.

      Reply
    6. Jill @ MadAboutMacarons

      September 30, 2011 at 12:28 pm

      Suzi – well done on such a lovely guest post: wonderful, colourful layers. It’s funny, I used to be vegetarian, then started eating meat again in France but now after seeing all those wonderful veggie meals, as you say Dennis, I’m thinking of returning to the veggie camp! Bon weekend xo

      Reply
    7. Joy

      September 30, 2011 at 11:50 am

      3 stars
      That looks great!

      Reply
    8. Kimberly @ Badger Girl Learns to Cook

      September 30, 2011 at 11:51 am

      Wow! These look so good. I am loving the savory muffin trend. I am really excited about trying these. And thanks for sharing your story. Isn’t it amazing what some encouragement can do? 🙂

      Reply
      • Suzi

        October 02, 2011 at 9:51 am

        Thanks and you are absolutely right about encouragement. Yes!

        Reply
    9. Kelly

      September 30, 2011 at 10:29 am

      What a brilliant idea!! I love these healthy yet savory little muffins!! 🙂

      Reply
    10. Alyssa

      September 30, 2011 at 8:48 am

      These look very tasty! I love that you can make them and freeze them for a quick breakfast or lunch. Another great guest post!

      Reply
    11. RavieNomNoms

      September 30, 2011 at 8:15 am

      Hi Suzi! Your muffins look to die for! I love vegetables. I can never get enough of them. I can see myself eating these for a meal hehe.

      Hi Chef! Hope your week isn’t as busy this next week. Take it east this weekend!

      Reply
    12. Curt

      September 30, 2011 at 8:07 am

      What a great ingredients list. This is not the everyday muffin. This is a very healthy muffin!

      Reply
    13. Sandra

      September 30, 2011 at 7:54 am

      This rocks!

      Reply
      • Suzi

        October 01, 2011 at 11:29 am

        Yeah, Thanks!

        Reply
    14. The Mom Chef ~ Taking on Magazines One Recipe at a Time

      September 30, 2011 at 8:03 am

      Wow, those look delicious. I love the fact that they’re done in muffin tins as well. Suzi, thank you so much for sharing this with us. And, just so you know, yes, I do remember the hippy era…barely. I loved the addition of dill in the carrots and am with you; standing at the counter and match sticking carrots (or any vegetable) is very therapeutic. I’ll take that over the mechanized way every time.

      Chef, as usual, thank you for another fantastic guest post. I’m going to go check out Suzi’s site now.

      Reply
    15. Manu

      September 30, 2011 at 6:25 am

      These look so beautiful! With all those colourful layers of yummy veggies! Really pretty! I am sure they taste great too! Awesome guest post Suzi and Chef Dennis! Thanks 🙂

      Reply
      • Suzi

        October 01, 2011 at 3:17 pm

        Thanks you Manu.

        Reply
    16. The Kitchen Noob

      September 30, 2011 at 5:23 am

      I like the portability of this muffin. It looks very filling and satisfying, and healthy too!

      Reply
    17. Ann

      September 29, 2011 at 11:31 pm

      Okay – I’ve got to wait til he puts it on FoodBuzz first…..I got this thru email – but it’s gonna get buzzed….thanks for such a GREAT guest post!

      Reply
      • Suzi

        October 01, 2011 at 11:28 am

        Ann, you are fabulous. Thank you!!

        Reply
    18. Ann

      September 29, 2011 at 11:30 pm

      This is absolutely incredible! What a terrific recipe! I’ve buzzed this one….and I’m hitting the stumble button! I love it!

      Reply
    19. Boulder Locavore

      September 29, 2011 at 10:41 pm

      Several thoughts. First Suzi, I promise this is not a gratuitous blog comment; I AM going to make this at the first chance I get. I love this entire concept and they look great. I feel you are channeling Jessica Seinfeld’s ‘get vegetables into your kids’ with this, and through delicious means! What a completely clever idea! I absolutely love it. What a pleasure to ‘meet you’ here.

      Chef Dennis, I’m am never surprised but always nodding my head in agreement (and with some sentimentality) reading the intro your guest bloggers start off with. Always the same; how you have helped and encouraged them. For all of us, it is the same. We feel so indebted to you and you do not expect anything from us other than to pass it along. You are the architect of community, my friend.

      I Stumbled this too……I think……not so nimble on that quite yet!

      Reply
      • Suzi

        October 01, 2011 at 11:27 am

        Thank you so much for your kind words. I do hope that you make the muffins and enjoy them. Let me know.

        Reply
    20. Yudith @ Blissfully Delicious

      September 29, 2011 at 7:53 pm

      Interesting recipe, it is similar to the individual quiches that I love to make, but minus the crust–and I love the use of cream cheese as well to add texture. Thanks for sharing this recipe, I’d have to try this sometimes

      Reply
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