Make your own healthy BREAKFAST EGG MUFFIN cups with whatever veggies you have in your fridge. They’re easy to make & perfect for reheating throughout the week!
Here’s what I used, but you can add your veggies of choice…
(If you must use cheese, use as little as possible for taste.)
(If you must use cheese, use as little as possible for taste.)
INGREDIENTS:
- 2 cups spinach, chopped
- 1 tomato, chopped
- ½ cup baby bella mushrooms, diced
- 1/4 onion, chopped
- 12 eggs
- 1/4 cup unsweetened almond milk (or any milk)
- ½ teaspoon salt
- Freshly ground black pepper
INSTRUCTIONS:
- Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with non-stick cooking spray.
- Divide veggie mix evenly between 12 muffins in the tin.
- In a large bowl whisk together eggs, almond milk, salt and pepper until well combined.
- Fill each muffin about 3/4 way full with egg mixture, pouring over the veggies already in each tin.
- Bake for 20-25 minutes until eggs are set and puff up in the tin. Let muffins cool for a few minutes, then run a butter knife around the edges of each cup and remove. Serves 6 (2 egg cups each).
NOTES:
To meal prep: Make these ahead of time and pack in glass containers with 1/4 an avocado and ½ cooked sweet potato for a balanced, clean breakfast.
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