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–+ servings

Grab and Go Veggie Egg Muffins

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

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

Keep them in an airtight container or place each individual egg muffin cup in a resealable bag for an easy grab-and-go high protein, healthy breakfast each morning. Microwave for 20 seconds for a hot meal.
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