If you have busy mornings and need a quick solution for a healthy breakfast option, than look no further! These Everything But The Kitchen Sink Egg Muffins will be you go-to option, I can guarantee it!
My husband is notorious for running out of the house without anything in his belly; so I wanted to create something that would take little or no time at all to prepare; so this grab-and-go breakfast egg dish is ideal. Kids and adults can enjoy this breakfast (or snack) option and each muffin can be customized (if you are feeling creative).
Without a hearty protein rich breakfast you are libel to feel irritable, potentially suffer headaches and that all to common 3pm slump. So please please make breakfast an priority!
I particularly like this recipe because it allows you to use up any veggies that might be on their last legs. If they are a bit wilted, no one will be the wiser once they are baked into these tasty little cups.
What to pair with it? Check out this Green Cream Dream smoothie recipe I created, it’s one of my favourites!
Ingredients for Egg Muffins
1/4 diced onion
4-5 chopped asparagus spears
1/2 cup broccoli florets
1/4 tsp sea salt
1/4 tsp paprika
pepper to taste
Pre heat the oven to 375 degrees.
Add all ingredients into one large bowl and whisk.
To this I usually add a splash of water to thin out the mixture slightly and keep it dairy free.
Line a muffin tin with 12 paper liners and fill each one full.
Bake for approximately 15 minutes or until muffins are firm to the touch.
Let cool, once done and store in an airtight container in the fridge up for 5 days.
Feel free to experiment any a variety of ingredients; below I have created a list of ideas to get you stared:
- green onions
- peppers (all colours)
- Parmesan cheese or dairy free Dailya “cheese”
- black beans