{NEW} Healthy Veggie Egg Muffins { These types of Egg “Muffins” are a constant …
{NEW} 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.
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!
You can also use mostly egg whites if those fit better into your plan.
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.
I hope this helps you, and gets your ideas flowing as well! } .
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makes 6 servings/12 regular muffins
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
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.
In a large bowl, whisk together the eggs, milk, sea salt and pepper, and dry mustard.
Pour this egg mixture evenly into the muffin spots over top of all your goodies.
Bake in your preheated oven for 12-15 minutes, or until the eggs are just set and puffed.
Enjoy immediately.
Refrigerate in glass containers for up to 3 days for meal prep. ❤Rachel
