Veggie Egg Muffins

How does your morning usually look like? While I'd like to say I get to have 15 minutes of peace with my coffee at the kitchen table before I head to work....well, it doesn't usually end up that way. Unless I prepare ahead of time, you can find me in the kitchen trying to whip up breakfast quickly and grabbing it on the go for my commute.

I WILL NOT skip breakfast because I'm one of those believers in getting in your AM grub because it fuels you for the day! I loved this recipe I created for veggie egg muffins because I was able to make one batch and store them in my fridge for easy grab and go access throughout the week. Not only do they make a good breakfast item but they're really great for snacks too!

Here's how I made these scrumptious little muffins!

Ingredients (makes 12 muffins):

  • 1c spinach

  • 1/4 yellow squash

  • 1/2 green bell pepper

  • 1/2 small onion

  • 1 medium tomato 

  • 1tbs minced garlic 

  • 1tsp coconut oil

  • Liquid egg whites or egg beaters

  • Non-stick spray

  • Salt and Pepper

Recipe:

Preheat the oven to 350 degrees. Chop up all of the veggies and toss all BUT the tomato into a skillet on medium high heat with the coconut oil and sauté until cooked through (about 5 minutes). Remove from the heat and add chopped tomatoes. Take a muffin tin and spray each individual slot.

Spoon in about 2 tablespoons of the cooked veggie mix into each spot. Pour in the egg whites into each cup until it is filled to the brim. Dash some salt and pepper on the top of each muffin and pop the muffin tray into the oven and bake for 20-25 minutes (egg mixture should be set - if you touch the top of it you shouldn't feel or see any liquid!) 

I topped mine with some mashed avocado! Feel free to get a little crazy and throw in any of your favorite meat and veggies!