Super Easy Egg Muffins

There’s nothing like being able to grab a quick and tasty protein meal on the go and these muffins provide the perfect, convenient mini-meal. 

Ingredients

6 eggs
Chopped, sauteed veggies
(I used mushrooms, zucchini, red onion and spinach.  I added a tiny bit of fresh basil leaves.)
Salt, pepper or any seasoning of your choice.
Shredded cheese (optional – I did half with cheese.)

See below for Mexican variation!

Directions

Pre-heat oven to 325; grease a 24 count mini muffin pan or two 12-count pans.

Sautee veggies, whisk eggs separately.  Add veggies to eggs and mix.  Add seasoning.

Spoon in mixture to muffin pan to just under the top edge of the pan.  The egg mixture will puff up a little. Place in oven for 15 minutes.  Remove quickly from pan and place on a cool plate to keep the muffins from cooking further in the hot pan.  

Here’s a twist on the above recipe…cook up some chorizo (spicy Mexican sausage), throw in some green chiles, chopped sauteed onions and shredded cheddar/jack cheese.  Serve with cubed avocado – yum! These are so good!

Put your muffins in a baggie and store in the freezer or refrigerator for use all week long.  Simply microwave for 20-25 seconds to heat and pop in your mouth for a quick and yummy protein breakfast. Add some fresh fruit like blueberries or raspberries and a greens drink to round out your nutrition for the day!