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Egg Muffins

I am not a morning person. I literally set my alarm for 30 minutes before I actually need to get up so that I can hit snooze a million times.

morning meme

Egg muffins definitely help make my mornings easier. I make enough for the week on Sunday, and just pop them in the microwave in the morning. I have a delicious, hot breakfast in under a minute! The best thing about these egg muffins is that you can customize them to your specific tastes. You can add bacon, sausage, or use whatever veggies you have in your house!

You will need eggs, a green pepper, a red pepper, a yellow onion, mushrooms, baby spinach, salt, and pepper.

IMG_3290IMG_3291Toss the vegetables in a large skillet until the spinach is wilted and the rest of the vegetables are softened.FullSizeRender (15)IMG_3301

Scramble your eggs in a large bowl, then add the cooked vegetables. Season with salt and pepper.IMG_3303Grease a muffin pan so your egg muffins don’t stick! I use coconut oil spray from Trader Joe’s.

I prefer silicone muffin pans over the traditional metal ones because you can easily just pop the muffins out when they’re done. The clean-up is also really easy 🙂 You can purchase one here from Amazon*

*I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support my work in bringing you information about running, races, and healthy, Paleo recipes!

TIP: The silicone is very flexible. Put the muffin pan on a cookie sheet before you start filling the cups. 

Pour the egg mixture into the muffin pan. Fill each cup about 2/3 of the way up.

FullSizeRender (16)Bake at 350 degrees for 20 minutes, or until the eggs are set. Let cool before removing from the muffin pan. Enjoy! 🙂IMG_3314


Egg Muffins

INGREDIENTS

  • 12 eggs
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 medium yellow onion, diced
  • 8 oz. mushrooms (I used baby bella), diced
  • 2 cups baby spinach
  • Salt and pepper, to taste

DIRECTIONS

  1. Preheat the oven to 350 degrees.
  2. Toss the vegetables in a large skillet until the spinach is wilted and the rest of the vegetables are softened.
  3. Scramble your eggs in a large bowl, then add the cooked vegetables. Season with salt and pepper.
  4. Grease a muffin pan with nonstick cooking spray.
  5. Pour the egg mixture into the muffin pan. Fill each cup about 2/3 of the way up.
  6. Bake for 20 minutes, or until the eggs are set. Let cool before removing from the muffin pan.

 

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