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Healthy Veggie Egg Muffins ????? { These types of Egg “Muffins” are a constant go-to for me. They’re great for Saturday morning breakfast, Wonderful for Sunday brunch when guests are over, they’re SUPER easy for a weeknight dinner when you’re short on time, and FABULOUS for prepping for the busy week ahead.⠀
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I LOVE mixing up the ingredients! I’ll often throw in anything I have waiting in our fridge to use it up! Veggies, crumbled meat, herbs…it all works!⠀
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You can also use mostly egg whites if those fit better into your plan.⠀
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Regardless of what I’m adding into these eggs, I always require this basic tested-and-true recipe to act as a guideline of what works, then I’ll build from here.⠀
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I hope this helps you, and gets your ideas flowing as well! } .⠀
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makes 6 servings/12 regular muffins⠀
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Ingredients:⠀
12 large pasture raised eggs⠀
1/2 cup unsweetened milk, almond, coconut, or cashew ⠀
2 cups chopped baby spinach⠀
1 cup chopped cherry tomatoes⠀
4 green onions, sliced⠀
sea salt and fresh ground black pepper to taste, about an 1/4 teaspoon each ⠀
2 tsps dry mustard powder ⠀
1/2 cup crumbled feta cheese cheese, or cheese of choice ⠀
ghee, or avocado oil cooking spray⠀
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Instructions:⠀
Preheat your oven to 350 degrees f.⠀
Spray a regular 12 spot muffin tin with cooking spray (or use silicone liners) then divide up your chopped spinach, tomatoes, onions and cheese equally between all 12 muffin cups.⠀
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In a large bowl, whisk together the eggs, milk, sea salt and pepper, and dry mustard.⠀
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Pour this egg mixture evenly into the muffin spots over top of all your goodies.⠀
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Bake in your preheated oven for 12-15 minutes, or until the eggs are just set and puffed.⠀
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Enjoy immediately.⠀
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Refrigerate in glass containers for up to 3 days for meal prep. ❤Rachel
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