Veggie egg muffins

Veggie Egg Muffin Cups in Five, Four, Three…

What if I told you that you could make a protein rich and delicious breakfast for the rest of the week in only 30 minutes by following these five steps?

I’ll make this post short and sweet.

Tasty Egg Muffins in Five Steps:

1. Preheat the oven to 350 degrees. Cut up your favorite veggies – I cut up yellow, red, green peppers, as well as a handful of cherry tomatoes and slices of red onion.

Veggie egg muffins

2. Sauté the veggies with some olive oil, sea salt, and pepper.

Veggie egg muffins

3. Crack 3-4 eggs in a measuring cup, whisk, and most importantly, add in the sautéed veggies.

Veggie egg muffin MIX

4. Grease the muffin tin with cooking spray and pour the mix in.

Veggie egg muffins

5. Bake for 20-25 minutes. Enjoy warm, or refrigerate to heat up for the rest of the week!

Veggie egg muffins

You’re done! Easy and delicious. These egg muffins have a good amount of protein, fiber, and nutrients.

I might add that the taste level would kick up a notch with your favorite cheese or meat like breakfast sausage, if you’re into that kind of thing.

Let me know what you think by liking or commenting below! Don’t forget to follow @vivieimpara on Instagram for more pictures – Vivi is moving into the city!

Love always,

Elizabeth Kate

9 thoughts on “Veggie Egg Muffin Cups in Five, Four, Three…

  1. I love this idea! Making breakfast ahead of time is always a great time saver in the morning, and I love something that is full of protein to last until lunch!

  2. Those look delicious! I’ve never made egg muffins before but I’ve been wanting to try them so I’ll definitely be giving this recipe a try 🙂 Glad to have found your blog through facebook and I look forward to following along!

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