These veggie egg muffins should be called kitchen sink egg muffins because you can put in so many different vegetables in them. It is a great way to use up any veggies you have that may be about to turn. They are great to make ahead for a healthy, grab-and-go breakfast all week long. Store them in the fridge and reheat in the microwave for about 45 seconds and you are good to go!
3 cups chopped fresh veggies/herbs (spinach, tomatoes, peppers, mushrooms, broccoli, green onions, cilantro, basil etc.)
1 tsp all purpose seasoning
1.5 cups shredded cheese (optional)
Preheat oven to 350. Spray a 12 cup muffin tin with cooking spray (I’m not sure if it is just my old muffin tins but I have had issues with them sticking – I get MUCH better results when using silicone muffin cups sprayed with cooking spray).
Chop up the veggies you want to use. Crack the eggs into a bowl (if you have a bowl with a spout, even better), add seasoning, and beat well. Dump in the veggies and cheese and stir to combine. Pour the mixture evenly into the prepared muffin tin.
Bake for 25-30 minutes or until eggs are cooked and no longer runny.
Store in the refrigerator until ready to eat. Reheat for 45 seconds in the microwave.
Makes 6 servings, 2 muffins per serving.
21 Day Fix: 1 red, 1/2 green, 1 blue (if using cheese)
Delicious option: use chopped broccoli for your veggies and cheddar cheese – YUM
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