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When it comes to breakfast options, nothing beats a warm, homemade meal that's both healthy and filling. And that's exactly what you get with egg muffins! These little wonders are not only packed with protein, but they're also incredibly versatile, meaning you can customize them to fit your taste preferences. In no time at all, you'll have a batch of savory muffins that are as convenient as they are tasty.
6 free-range organic eggs
½ tbsp garlic powder
1 tbsp dried basil
¼ tsp Himalayan pink salt
1 cup level appropriate veggies, chopped*
Pre-heat oven to 375°. Line muffin pan with cupcake liners
Whisk eggs together with garlic powder, basil, salt, and pepper.
Distribute veggies evenly between the liners and fill with egg batter
Bake for 10-15 minutes until the egg muffins are slightly spongy
Serve with salt & pepper
*Use any veggies you typically enjoy that are on your list, depending on whether you are Level 1 or Level 2.
Level 1 Examples: red, green, or white onions, bell peppers, kale, spinach
Level 2 examples: anything from level 1 plus items cleared in level 2, such as squash, mushrooms, carrots, broccoli, cauliflower
**These will keep for 4-6 days in an airtight container! They are super easy and a great breakfast on the go!
Crumble egg muffins on top of salads, or munch on them with egg drop soup for lunch. They are easy to modify based on what your family feels like eating.