I think breakfast is my favorite meal! I could eat eggs any time of the day! I prepare them all different ways from omelets, over easy, runny, hard boiled and now in muffin form! My mornings are usually hectic (as most moms, right?!) So sitting down to a nice hot egg breakfast usually does not happen! My typical morning consists of me drinking my shake (after my morning workout & shower) and then proceed to get lunches ready for the kids. This is when I would make my eggs to bring to work too. However, this was taking up a lot of my precious time in the morning. I feel us mom’s need to always have a window of disaster in the morning time frame! Mom’s – you understand right? Unfinished homework, can’t find my favorite shirt, my hair is a mess, etc… So in saving time (and my sanity) I started to prep these babies on Sunday so I had them ready to go each morning before leaving for work.
These are super simple and you can use any veggies that you like! This time I used fresh spinach, tomatoes, mushroom & onions. I sautéed them up with Trader Joes 21 Seasoning Salute and added them first into the muffin pan then I pour the egg mixture over about 3/4 way up. I used 12 eggs so it came to 12 muffins – perfect! (6 pictured)
Veggie Egg Muffins
Ingredients
- 1 dozen eggs farm fresh or organic if possible
- 1 8 oz package fresh spinach
- 1 cup sliced cherry tomatoes
- ½ cup mushrooms diced
- ½ cup onion diced
- 1 tsp oil I used avocado oil
- S&P
- Trader Joes 21 Seasoning Salute or your favorite seasonings
Instructions
- Preheat oven to 375
- Grease muffin pan well (I used coconut spray)
- Heat large skillet over medium heat with oil until heated
- Add mushrooms and onions, sauté 5-7 minutes until soft
- Add in tomatoes, cook until soft or burst open
- Add in spinach (you can tear the pieces to make them smaller)
- Cook until wilted
- Add in S&P and seasonings & mix well
- While the veggies are cooking crack all 12 eggs into a large bowl and mix well
- Divide veggie mixture into bottom of muffin tin
- Pour egg mixture over the top of the veggies about ¾ up
- Cook until eggs are set about 15-20 minutes - depending on your stove
- Let cool completely
- Can be stored in fridge for up to 5 days
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