Veggie Egg Breakfast Muffins

If you don't want to spend a lot of time prepping your food in the mornings or if you're looking for an easy way to eat more vegetables, this recipe is for you! These veggie egg muffins are super awesome because you can pretty much use any veggies you have lying around your kitchen. Just chop them nice and small or shred them.

Enjoy as...

A quick 'n' easy breakfast
A pre- or post-workout snack
A convenient snack to take with you while traveling
A complete meal when paired with a large salad, soup, and/or side

Make a batch on Sunday and enjoy throughout the week. They last at least 3-5 days.

Yields: 12 muffins

INGREDIENTS

Your favorite veggies (I used 4 cups uncooked veggies which turned into 2 1/2 cups cooked) - e.g. onions, asparagus, broccoli, spinach, mushrooms, sweet potatoes, carrots, butternut squash, zucchini, tomatoes, peppers, etc. - Make sure they are chopped nice and small or shredded
7 eggs
1-2 tbsp cooking fat (coconut oil, olive oil, butter, or ghee - omit butter/ghee to make vegan), if using uncooked veggies
Salt & pepper (to taste)

Use organic ingredients when possible

DIRECTIONS

Pre-heat oven to 375 degrees
If using uncooked veggies, sauté in coconut oil, olive oil, butter, or ghee until tender. If using cooked veggies, no need to sauté
While veggies are cooking, crack 7 eggs in a medium sized mixing bowl and whisk
Transfer cooked veggies into bowl with the eggs
Mix together and add salt & pepper (or any other spices you wish - e.g. basil, rosemary, oregano, Italian seasoning, chili powder, paprika, etc)
Grease muffin tins to prevent sticking or line muffin tins with cupcake liners
Pour mixture into muffin tins, leaving a tiny bit of space at the top (if you fill it up all the way, the muffins will overflow when cooked- I learned the hard way!)
Cook for 25 minutes until fully cooked and edges of egg muffins start to brown
Remove from oven and let cool for a couple minutes
Enjoy immediately as is or add butter, ghee, or hot sauce. If enjoying later, store in an air-tight container. To reheat, microwave for 30-60 seconds.