Easy Egg Muffins

Beth Jones Author

We've all had those mornings - too much to do and not enough time to fix a nice protein-filled breakfast. Well, it's your lucky day! Make a batch of these and you're pretty good for the week. Simply reheat for about 30 seconds in the microwave, add a piece of fruit, and you're good to go!

Prep Time: 10 mins

Cook Time: 20 mins

Servings: 12 muffins

Equipment:

• Vitamix (or another high-powered blender
  
• Muffin Pan or Cups
• Oven

Ingredients:

• 1 tbsp Coconut Oil (or nonstick spray)
• 2 cups mushrooms (chopped)
• 1/4 cup onion (chopped)
• 2 cups spinach (chopped)
• 6 ea eggs (or 4 whole eggs and 4 egg whites)
• 2 tbsp nutritional yeast or 1/4 cup shredded parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4-6 links sausage (or bacon)
• Other veggies if preferred (bell peppers, tomatoes, etc.)

Directions:

• Preheat oven to 350°F. Mist cups of a standard muffin tin with cooking spray.
  
  
• Melt coconut oil or mist a medium nonstick skillet with cooking spray and heat on medium-high. Add mushrooms and onion and cook until soft, about 4 minutes. Add spinach/kale and cook 1 minute more. Add cooked sausage. Mix and divide between the muffin cups. Set aside.
  
  
• In a blender or large bowl, mix eggs, egg whites, nutritional yeast, salt and black pepper.
  
  
• Divide egg mixture among prepared muffin cups, filling each about 3/4 full.
  
  
• Bake until puffed up and lightly golden, about 20-25 minutes. Let cool for 5 minutes before serving. Enjoy with a piece of fruit or slice of bread!
  

Categories: : breakfast, protein, recipes

Did you give this one a try? Maybe you changed it up to make it your own. Let me know what you thought below.