Grab and Go Veggie Egg Muffins
Skip the fast food bacon, egg and cheese! These egg and veggie muffins are a nutritional powerhouse on the go!
Grab and Go Veggie Egg Muffins
Ingredients
- 1 dozen eggs
- ½ teaspoon salt
- Fresh ground pepper
- Coconut or olive oil to grease muffin tins
CHOOSE 1 CUP OF ANY COMBINATION OF VEGETABLES:
- Baby spinach or kale chopped
- Tomatoes diced
- Onions finely chopped
- Red bell peppers finely chopped
- Mushrooms finely chopped
- Goat cheese crumbles or shredded cheddar cheese (optional)
Instructions
- Preheat oven to 350°F. Grease muffin tins with olive oil or coconut oil and set aside.
- Whisk the eggs in a bowl with the salt and pepper.
- Saute 1 cup of any combination of vegetables and divide among each muffin tin cup. Sprinkle with cheese (if desired).
- Pour the egg mixture on top, leaving ¼-inch from the top.
- Bake for 20 minutes, or until a toothpick comes out clean for each muffin.
- Remove from oven. Use a knife to go around the edges and pop out the egg cups. Enjoy!
Notes
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