VEGGIE EGG MUFFINS

Egg muffins are the perfect snack food for busy mornings or on-the-go healthy eating!

Delicious and nutritious, a simple mixture of eggs and fresh veggies are baked to perfection in a muffin tin to create these easy and portable breakfast muffins.

This recipe is also an amazing way to use up the leftover veggies in your fridge, you can add in almost anything you’d like!

Not only are they great for breakfast, they make the perfect lunch, afternoon snack and why not… even a quick dinner, maybe along with a side sald.

Do you know what else these egg muffins are good for? They’re perfect for busy people… and since these muffins are loaded with protein and veggies, they’ll keep you going for hours!

1 spoon of extra virgin olive oil

8 large eggs
140 gr sweet mais
10 sun dried tomatoes
Fresh baby spinach
Mushrooms
Peppers
¼ cup milk (I use dairy free milk)
1 onion
½ teaspoon black pepper & salt to taste

Preheat oven to 180°C.

Chop the vegetables and cook in a pan with a spoon of oil and then onion until tender crisp or excess liquid is removed. Then let the veggies cool.

Spray a muffin tin very well with some oil or cooking spray. In a large bowl combine eggs, milk, and seasonings. Mix well.

Pour eggs evenly over each well. Bake 22-25 minutes or until set.

Remove from cups and serve warm or let cool completely and refrigerate/freeze

Veggie egg muffins will last about 5 days in the refrigerator, a little less if you decide to add ham or smoked turkey. If you plan on keeping them longer, these can be easily frozen and reheated from frozen!

I like to make a big batch of egg muffins and freeze them for easy breakfasts while I am busy getting out the door!