The solution to breakfast, lunch, AND dinner. Feel free to change up the insides. I made six muffins but you could easily make more in one batch just adjust number of eggs.
Ingredients:
6 eggs
1/2 cup almond milk
2 handfuls spinach
1/4 cup cherry tomatoes
1/2 cup peppers and onions, frozen
Salt & pepper, to taste
coconut oil
Directions:
1. Preheat oven to 400 degrees.
2. Prepare filling. Sautee veggies on stove or microwave if frozen- muffins will taste better if filling is cooked and not raw.
3. Whisk together eggs. almond milk, salt and pepper.
4. Grease muffin tin with coconut oil and add veggies to cups.
5. Pour ego filling into muffin tin.
6. Bake for approximately 18 minutes. Test with a toothpick to make sure they are cooked through.
7. Let muffins cool for 10 minutes and then remove from tin and store in fridge. You can freeze if you are not going to eat them within 4 days.
Ingredients:
6 eggs
1/2 cup almond milk
2 handfuls spinach
1/4 cup cherry tomatoes
1/2 cup peppers and onions, frozen
Salt & pepper, to taste
coconut oil
Directions:
1. Preheat oven to 400 degrees.
2. Prepare filling. Sautee veggies on stove or microwave if frozen- muffins will taste better if filling is cooked and not raw.
3. Whisk together eggs. almond milk, salt and pepper.
4. Grease muffin tin with coconut oil and add veggies to cups.
5. Pour ego filling into muffin tin.
6. Bake for approximately 18 minutes. Test with a toothpick to make sure they are cooked through.
7. Let muffins cool for 10 minutes and then remove from tin and store in fridge. You can freeze if you are not going to eat them within 4 days.