Vegetable egg muffins are a great source of protein. These kick the nutritional value up a bit by adding veggies and more fiber.
Okay so eggs are not my favorite. Actually, I don't like them even a little bit. But, I know that many of you love them are are looking to add some protein, more veggies and fiber to your diet. Give them a try and let me know how much you love them.
Vegetable Egg Muffins
Makes 12 Servings
- 1Preheat oven to 350 degrees F. Grease or line a muffin tin (12 serving size)
- 2Heat a skillet over medium heat. Add olive oil and heat until hot but not smoking. Add diced bell pepper and saute until tender (approximately 5 minutes).
- 3Add muchrooms and garlic to skillet and cook for an additional 1-2 minutes. Remove from heat and set aside.
- 4Whisk eggs and flax together in a medium bowl.
- 5Evenly divide the veggie mixture into the 12 sections of the muffin tin.
- 6Evenly distribute the egg/flax mixture into the 12 sections of the muffin tin (cover the veggies).
- 7Bake for 15 minutes at 350 degrees F or until the tops are firm to the touch and eggs are cooked through.
- 8Serve and enjoy!
Tip: You can make ahead and refrigerate and/or freeze leftovers. Simply wait until fully cooled on a rack and then pop them into freezer safe bags. Microwave for a quick, easy, healthy breakfast.