Veggie Egg Muffins

This is one of my favorite breakfasts for busy mornings! This one is especially great because it’s so versatile. You can choose any veggies of your choice, or whatever you have on hand. For convenience, store muffins in a zip lock bag or sealed container in the refrigerator for several days.

Vegetables should total about 2 1/2-3 cups

• Spinach

• Bell peppers

• Cherry tomatoes, halved

• Kalamata olives

• White onion

• chives

• 6 large eggs

• 4 large egg whites

• 1/4 teaspoon kosher salt

• 1/4 teaspoon dried basil

• 1/4 teaspoon dried oregano

Preparation

1. Preheat oven to 350 degrees. Coat with cooking spray or line a standard 12-cup muffin tray.

2. In a large bowl, whisk together eggs and egg whites. Add chopped vegetables and seasonings and mix together.

3. Distribute mixture evenly into muffin cups, about 3/4 full. Make sure to leave room for the egg to rise.

4. Bake for 24-28 minutes, until egg muffins are set and lightly golden on top.

5. Remove them from the oven and let cool. Use a butter knife to loosen the muffins from the tin.

6. Serve and enjoy!

Notes: Egg muffins pair well with avocado, hot sauce, fresh herbs, and salsa.