Stuck in a breakfast rut?
Here’s a quick and easy recipe that can be made ahead (and frozen)! Perfect for busy mornings:
Breakfast Egg Muffins
12 Large Eggs
1 Cup Chopped Bell Peppers
1 Cup Chopped Mushrooms/or chopped jalapeños
Sea Salt and Pepper to Taste
2 Green Onions, Thinly Sliced
12 Tbsp. Salsa
Pre-heat the oven to 375.
Crack eggs into a large mixing bowl and whisk until fully combined.
Add mushrooms, bell pepper and onions to the eggs and mix well.
Season with salt and pepper to taste (optional).
Coat the muffin tin with nonstick cooking spray.
Evenly divide the mixture between the 12 muffin cups.
Bake for 15 minutes – 20 minutes (a toothpick inserted into the muffin should come out clean)
Top each egg cup with 1 tablespoon of Salsa
This recipe is a great starting point, feel free to change up the ingredients to make it fit your taste buds!