Easy veggie Egg Muffins
These protein rich, easy veggie egg muffins are the perfect grab and go breakfast or snack to fuel your busy lifestyle.
- 8 eggs
- 8 ounces frozen broccoli thawed and chopped
- 4 ounces frozen spinach thawed
- 4 ounces roasted red peppers diced
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground pepper
Heat oven to 350 degrees.
Add all vegetables to a mixing bowl and stir well before beating in the eggs and seasoning.
Pour into a standard size muffin tin, filling just above 3/4 to the top.
Bake for 20 minutes.
Once cooled, store in a sealed container in the refrigerator up to 5 days, or in a sealed container in the freezer.