Packed with protein, veggies and flavor – these savory egg muffins are a great portable breakfast option, and a great way to celebrate National Egg Month, every day of the year!
Savory Egg Muffins
2017-04-26 19:08:06
Serves 6
Packed with protein, veggies and flavor - these egg muffins are a great portable breakfast option!
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
- ½ tablespoon ghee, coconut oil, olive oil, or avocado oil
- 1 red bell pepper, diced
- ½ yellow onion, diced
- 1 tsp minced garlic
- handful of arugula
- 12 eggs
- Salt and pepper, to taste
- ¼ cup sundried tomatoes
Instructions
- Preheat oven to 350*F.
- Heat ghee or oil in medium-sized non-stick skillet over medium-high heat. When hot, add in
- diced bell pepper and onion. Sautee for 5-7 minutes, or until softened. Add in garlic and arugula
- and allow to cook until arugula is wilted.
- Spray muffin tin with avocado or olive oil spray. Portion out sautéed veggies and sundried
- tomatoes (and any optional ingredients, if using) into 12 tins.
- Mix together 12 eggs and seasonings in a medium-sized bowl with a whisk. Portion out into the
- 12 tins on top of veggies. Briefly stir with fork to incorporate all ingredients.
- Bake at 350 for 10-15 minutes, until eggs are set.
- Allow to cool, and store in air-tight container in the fridge for up to one week.
Notes
- OPTIONAL: feta cheese, whatever veggies you have on hand/in the fridge, other greens, diced
- ham, red pepper flakes, garlic powder.
Clara Norfleet | Food Fitness and Faith https://claranorfleet.com/
I’ve partnered with the American Egg Board to celebrate National Egg Month during the entire month of May, so continue to keep an eye out for more egg-citing posts and recipes on my blog and over on Instagram at @foodfitnessandfaith!