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Egg & Veggie Muffins

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Egg & Veggie Muffins
Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Pre-heat oven to 350°F, and lightly grease 2 muffin tins with coconut or extra virgin olive oil.
  2. In a medium pan, heat oil over medium heat and sauté onions for 3-4 minutes, until translucent. Add pepper and garlic and sauté for another 2-3 minutes. Turn off heat, add spinach or kale and zucchini, and cover. Let sit for 2-3 minutes.
  3. Whisk the 12 eggs and season with salt & pepper, if desired.
  4. Uncover the veggies and mix in the bacon.
  5. Spray each muffin tin with non-stick (coconut or extra virgin olive) oil. Fill each muffin tin about ½-¾ full of eggs. Evenly distribute the veggies into each cup of egg.
  6. Bake for 20-25 minutes or until the egg-muffins have set in the middle.
  7. Eat a couple right away & save the rest for a quick breakfast or snack throughout the week!
 
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