Egg muffins are one of my all time favorite, go-to breakfasts. They are quick and easy to prep, taste delicious and last you all week long! You really cannot go wrong with these protein-packed beauties.

Whether you need a quick snack or want to add some protein and veggies to your breakfast, these are the perfect addition to your cooking arsenal! Enjoy and let me know what you think in the comments!

Prep Time: 10 minutes

Bake time: ~20 minutes

Yields: 12 muffins

Ingredients

• 10 large eggs (preferably pasture-raised)
• ¼ cup milk (can use almond or other nut milk)
• Olive oil (just a small amount to coat the muffin tins)
• ½ cup chopped tomatoes
• ¾ cup chopped red peppers
• 1 cup chopped spinach
• 1 clove of garlic (chopped)
• ½ tbsp dill
• Salt and pepper
• ½  cup shredded cheese (optional)

Instructions

Heat oven to 375 degrees and coat a 12-cup cupcake pan with olive oil, butter or coconut oil. You want to coat each one quite a bit, so the muffins won’t stick

In a mixing bowl combine the eggs, milk, garlic, dill, salt & pepper and blend together with a whisk. Add in all the veggies, and the cheddar cheese if using. Stir together.

Pour the egg mix into the muffin cups. The cups should be almost full.

Cook for 18-24 minutes. The center should be set and the muffins should look puffy. If they are not, leave them in for a couple more minutes.

Know that they will lose some of their puffiness while cooling. Enjoy with salsa and plain greek yogurt. You can store these for up to about 1 week.

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