Loaded Up Veggie Egg Muffins
Breakfast in a snap when you’ve got some eggs and a few veggies hanging around in the fridge. Honestly I make different varieties of egg muffins every week so that I can have a quick breekie in the morning. Full of protein, low carbs and healthy fats. The combos of what you can put in these muffins are endless!!!
The recipe below is a vegetarian version but I often will add bacon or sliced up ham into mine for that extra splash of protein. Paired with a green smoothie, you are set for a few hours til your belly tells you it’s time for lunch!
These also make great afternoon pick me up snacks or a lunch with side salad or steamed up veggies.
INGREDIENTS:
1/2 small cooking onion, diced
2 cups mushrooms, sliced
1/4 red pepper, diced finely
2 cups spinach, finely chopped
1 tsp unsweetened almond milk
10 eggs
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsbp avocado oil
1/2 tsp dried parsley
INSTRUCTIONS:
Preheat oven to 375 degrees F.
Cut up onion, mushrooms and spinach.
Crack eggs in a large bowl and whisk well with the unsweetened almond milk.
Add mushrooms, onion, spinach, garlic powder, parsley salt and pepper to the bowl and mix everything together.
Grease a large muffin tin with avocado oil. Pour a little oil in each section and rub it around the sides with your fingers. You can also use muffin tin linerswhich makes it easier for cleanup!
Spoon the egg mixture into the muffin tin, filling them about 3/4 full (they will puff up while cooking don’t overfill).
Place in the oven and bake for 20-25 minutes.
Remove and serve.
Makes 12.
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