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| recipe and image from here I tried these this weekend and they were good! I added ham, and needed more veggies. Scott thought the spice was too much. Apparently I missed Scott saying he bought zucchini and asparagus. We'll have to try them again! The only negative for me was cleaning the pan. Despite the oil, the eggs 'glued' on. Time for a new non-stick muffin tin I think. |
Easy Egg and Veggie Breakfast Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
8 large eggs
2 T. avocado oil divided
1 garlic glove minced
1/4 c. yellow onion diced
1/2 bell pepper diced
1/2 cup broccoli diced
1/3 zucchini chopped
6 asparagus chopped
3 c. spinach or greens of choice, chopped
1/4 t. dried oregano
1/4 t. dried parsley
Sea salt and pepper to taste
Preheat oven to 350 degrees.
Grease 12 muffin tins with one tablespoon of avocado oil and set aside.
Heat a large skillet over medium heat and add one T. avocado oil.
Add onion and garlic and saute for 3 minutes, until slightly translucent.
Add all your vegetables to the skillet and sauté for 4-5 more minutes.
Remove vegetable skillet from heat.
Scoop a heaped T. of sauteed vegetables into greased muffin tins evenly,
using up all the vegetable mixture.
The vegetables should fill up about 3/4 of the cup.
Whisk eggs in a small bowl.
Add in oregano, parsley, sea salt and pepper.
Whisk to combine.
Pour eggs over vegetables in muffin tins evenly, filling almost to the top.
Bake egg muffins in the oven for 18-20 minutes,
or until the eggs have set and puffed up.
Let cool for a few minutes and carefully
remove egg muffins from tin and enjoy hot.
Egg muffins will keep for a week in the refrigerator
in an airtight container.
Cook Time 20 minutes
Total Time 30 minutes
8 large eggs
2 T. avocado oil divided
1 garlic glove minced
1/4 c. yellow onion diced
1/2 bell pepper diced
1/2 cup broccoli diced
1/3 zucchini chopped
6 asparagus chopped
3 c. spinach or greens of choice, chopped
1/4 t. dried oregano
1/4 t. dried parsley
Sea salt and pepper to taste
Preheat oven to 350 degrees.
Grease 12 muffin tins with one tablespoon of avocado oil and set aside.
Heat a large skillet over medium heat and add one T. avocado oil.
Add onion and garlic and saute for 3 minutes, until slightly translucent.
Add all your vegetables to the skillet and sauté for 4-5 more minutes.
Remove vegetable skillet from heat.
Scoop a heaped T. of sauteed vegetables into greased muffin tins evenly,
using up all the vegetable mixture.
The vegetables should fill up about 3/4 of the cup.
Whisk eggs in a small bowl.
Add in oregano, parsley, sea salt and pepper.
Whisk to combine.
Pour eggs over vegetables in muffin tins evenly, filling almost to the top.
Bake egg muffins in the oven for 18-20 minutes,
or until the eggs have set and puffed up.
Let cool for a few minutes and carefully
remove egg muffins from tin and enjoy hot.
Egg muffins will keep for a week in the refrigerator
in an airtight container.
