Savory Egg Muffins

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
Serves 6
Packed with protein, veggies and flavor - these egg muffins are a great portable breakfast option!
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. ½ tablespoon ghee, coconut oil, olive oil, or avocado oil
  2. 1 red bell pepper, diced
  3. ½ yellow onion, diced
  4. 1 tsp minced garlic
  5. handful of arugula
  6. 12 eggs
  7. Salt and pepper, to taste
  8. ¼ cup sundried tomatoes
Instructions
  1. Preheat oven to 350*F.
  2. Heat ghee or oil in medium-sized non-stick skillet over medium-high heat. When hot, add in
  3. diced bell pepper and onion. Sautee for 5-7 minutes, or until softened. Add in garlic and arugula
  4. and allow to cook until arugula is wilted.
  5. Spray muffin tin with avocado or olive oil spray. Portion out sautéed veggies and sundried
  6. tomatoes (and any optional ingredients, if using) into 12 tins.
  7. Mix together 12 eggs and seasonings in a medium-sized bowl with a whisk. Portion out into the
  8. 12 tins on top of veggies. Briefly stir with fork to incorporate all ingredients.
  9. Bake at 350 for 10-15 minutes, until eggs are set.
  10. Allow to cool, and store in air-tight container in the fridge for up to one week.
Notes
  1. OPTIONAL: feta cheese, whatever veggies you have on hand/in the fridge, other greens, diced
  2. ham, red pepper flakes, garlic powder.
food fitness and faith http://www.mydailydeclarations.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!