Healthy Breakfast Recipe: Vegetable Egg Muffins

These are Egg muffins are an easy grab-n-go breakfast, packed with protein and vegetables.

Recipe: makes 12 muffins

12 large eggs
1 cup chopped mushrooms (optional)
1 red, yellow or orange bell peper, finely chopped
1 small onion (optional)
1 cup chopped spinach
Approx. 1 cup cheese (I prefer Gorgonzola)

Heat oven to 375 degrees. Whisk eggs in a large bowl, salt and pepper as desired, and mix in vegetables. Evenly pour egg mixture into muffin tins that were lightly coated with coconut oil. Place a pinch of cheese on the top of each cup. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. ENJOY!

If you follow 21 Day Fix 2 egg cups count as 1 red container & 1/2 green.

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