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Easy Egg and Veggie Breakfast Muffins

Easy Egg and Veggie Breakfast Muffins

Mornings just were given plenty saner with those smooth and nutritious egg and veggie breakfast truffles. ingesting healthful can be hard on busy mornings while you lack the time to make a healthful breakfast. Grabbing some thing short to consume in the vehicle is every so often the only option. So, why not be organized for the ones days with a pre-made breakfast that’s healthy and remarkable on the move?

i really like to make those breakfast cakes on the start of the week and then I’m set for every morning (unless my husband eats all of them on me). however, in addition to being a easy and accessible breakfast, those muffins additionally work extremely good for each time snacks. they are also brilliant versatile due to the fact the veggie and protein options are countless. In truth, they’re a extraordinary manner to growth your vegetable consumption.

Easy Egg and Veggie Breakfast Muffins


INGREDIENTS
  • 1 garlic clove minced
  • 1/4 cup yellow onion diced
  • 1/2 bell pepper diced
  • 8 large eggs
  • 2 Tbsp avocado oil (or oil of your choice) divided
  • 1/4 tsp dried oregano
  • 1/4 tsp dried parsley
  • Sea salt and pepper to taste
  • 1/2 cup broccoli diced
  • 1/3 zucchini chopped
  • 6 asparagus chopped
  • 3 cups spinach or greens of choice, chopped


INSTRUCTIONS
  1. Preheat oven to 350 tiers Fahrenheit.
  2. Grease 12 muffin tins with one tablespoon of avocado oil (or oil of your preference) and set apart. you may additionally use a silicone pan, silicone liners, or paper muffin liners for this step.
  3. warmth a massive skillet over medium heat and upload one Tbsp. avocado oil. upload onion and garlic and saute for three minutes, till barely translucent.
  4. add all your greens to the skillet and sauté for 4-5 greater mins.
  5. get rid of vegetable skillet from warmness.
  6. Scoop a heaped tablespoon of sauteed vegetables into greased muffin tins lightly, the use of up all the vegetable aggregate. The veggies should replenish about three/4 of the cup.
  7. Whisk eggs in a small bowl. upload in oregano, parsley, sea salt and pepper. Whisk to mix.
  8. Pour eggs over veggies in muffin tins lightly, filling nearly to the pinnacle.
  9. Bake egg desserts inside the oven for 18-20 minutes, or until the eggs have set and hyped up.
  10. let cool for a few minutes and carefully get rid of egg muffins from tin and enjoy warm.
  11. Egg desserts will keep for a week within the refrigerator in an hermetic container.

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