Breakfast

Make-Ahead Egg Muffins

Egg muffins are one of our favorite grab-and-go breakfasts for busy mornings! Prep on the weekend and heat & go during the week.

They’re protein packed and loaded with lots of nutritious veggies. The best part is how versatile they are- You can mix and match the veggies or switch up your protein choice. You’ll never have the same egg muffin twice!

Make-Ahead Egg Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

Ingredients

  • 12 eggs
  • 1/4 cup chopped onion
  • 1/2 cup chopped peppers
  • 1/2 cup chopped fresh spinach
  • 1/2 tsp salt(I like to use McCormick Seasoned Salt)
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • choice of meat optional: crumbled cooked sausage, bacon, diced ham
  • 1/2 cup shredded vegan cheese, optional
  • coconut oil for greasing the pan

Directions

  1. Preheat oven to 350° and grease a muffin pan with coconut oil.
  2. In a large bowl, beat eggs. Add veggies and spices- mix well.
  3. Stir in meat and/or cheese if desired.
  4. Spoon into greased muffin tins 3/4 of the way full.
  5. Bake 20-25minutes until browned around the edges or toothpick comes out clean.


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