I’m always looking for breakfast recipes that I can precook and have on-the-go. This one is super easy and you can switch up the veggies depending upon what’s in your fridge or what you’re in the mood for that week.
Egg Muffins
Ingredients:
- 1 dozen eggs or 6 eggs and 8 egg whites
- 1/2 cup spinach
- ¼ diced red onion
- ½ cup diced red tomatoe
- cayenne pepper to liking
- Himalayas pink salt to liking
- Coconut oil spray
Remember I love to batch cook. So if you are not intending on making enough for the week, simply divide this recipe in half. Also, you can witch out any veggies that you like and make these muffins vary according to your liking or what’s in your fridge
Directions:
Preheat oven to 325
Mix all ingredients in a large bowl.
Spray muffin trays with coconut oil.
Pour egg mixture into each muffin trays.
Cook for 25 minutes.
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