veggie egg muffins
These are perfect for an on-the-go breakfast and are so easy to customize. Have fun experimenting and finding your favorite “fillings.” We like to pack in as many veggies and dark leafy greens as possible.
Yield 12 muffins
Prep Time 15 minutes
Cook Time 20 minutes
80:20
8 eggs
¼ cup plain, unsweetened coconut milk
¾ tsp Himalayan pink salt
¼ tsp freshly ground black pepper
3 tbsp nutritional yeast
1 cup spinach, packed, cut into ribbons
¼ cup sun-dried tomatoes, soaked for 1 hour, drained, and chopped
¼ cup finely chopped red onion
1 Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone liners.
2 In a large bowl, whisk the eggs with the coconut milk, salt, pepper, and nutritional yeast.
3 In a separate bowl, combine the spinach, tomatoes, and red onion. Divide the vegetable mixture among the 12 muffin cups and then pour the egg mixture over top, filling the cups about two-thirds full.
4 Bake for 20 minutes or until the centers are set. Test by inserting a toothpick into the center of a muffin. They are done if the toothpick comes out clean.
5 Remove from the oven and let the muffins cool in the pan for at least 20 minutes. Transfer to a cooling rack, or serve warm. Refrigerate muffins in an airtight container for up to 3 days. To reheat, preheat the oven to 400°F. Place muffins on a baking sheet, and warm for 5 to 7 minutes.
variation
Looking for other delicious filling combinations? Try Swiss chard, shredded sweet potato, and shallot. We also love mushrooms, cherry tomatoes, and zucchini.