Mini Egg Muffins

Name: Mini Egg Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 10 min
Yield: 16
Ingredients: 8 piece Eggs; Mixed vegetables, chopped (e.g., tomatoes, bell peppers, roasted sweet potatoes, green onion, spinach, cauli rice, broccoli, dill); Cooked protein (e.g., turkey, bacon, turkey bacon, chicken sausage), chopped; Cheese, shredded (optional); pinch Salt; pinch Pepper; Olive oil or avocado oil spray

10 mins prepServes 16

These mini egg muffins never last long! They're a great way to use up leftover veggies from the fridge, adding them to a muffin pan with eggs and an optional sprinkle of cheese. Super easy, high in protein, and perfect as a grab-and-go snack or breakfast to keep you fueled throughout the day. A little mom hack: make them in fun shapes to encourage kids to eat them!

16 servings

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Instructions

1. Preheat oven to 350°F. Spray a silicone mini muffin pan with olive oil or avocado oil spray. (Tip: if using a silicone muffin pan, make sure to place it on a regular baking sheet so it’s easier to transfer in and out of the oven.)
2. Whisk eggs and salt and pepper in a bowl until well combined.
3. Add chopped veggies, herbs, and protein of choice into the muffin pan.
4. Pour the whisked eggs over the veggies in the muffin pan.
5. Bake for 15 minutes.
6. Allow to cool slightly before trying to pop them out of the muffin pan. Allow to cool completely before storing in a tupperware in the fridge. Enjoy!

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Mini Egg Muffins

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