Egg & Veggie Muffins


  • Mixed vegetables (I used sliced cherry tomatoes, mushrooms, broccoli, and bell peppers) – 3 green containers
  • 6 Eggs

Prep a 12 cup muffin tin with cooking spray and preheat the oven to 350 degrees.
Dice your choice of vegetables to the equivalent of filling 3 green containers, or roughly 3 cups. Beat eggs in a bowl and then mix in vegetables.
Pour the egg and vegetable mixture into your prepared muffin tin.
Bake at 350 for 15 minutes, or until eggs are cooked through.
Store in the fridge and heat up in the microwave for about 30 seconds when ready to eat.
Makes 3 Servings
If you are following the 21 Day Fix program, you get 4 WHOLE MUFFINS as your serving!
Per Serving: 1 Red1 Green
I like to add a side of fruit to round out my breakfast for a Purple serving.
My kids love to customize their muffins with cheese, ham, and their favorite vegetables. This recipe is super simple to adapt to all tastes and please everyone in your family.

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