I love that these healthy egg muffins can be made in advance to be reheated and/or frozen to help your family get a healthy, vegetable-packed breakfast in on those busy school days! This is a versatile dish that can include whatever fresh vegetables you prefer.
Servings: 12 muffins or 24 mini muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
- 1 tablespoon coconut oil
- 1 cup sweet potatoes diced
- 1 cup red pepper diced
- 1 cup yellow onion diced
- 2 cups baby spinach - roughly chopped
- 1 cup mushrooms diced
- Salt and pepper to taste
- 8 eggs
- Splash of non-dairy milk (I use coconut)
- Preheat oven to 350 degrees F.
- Grease a standard non stick muffin pan with non-canola cooking spray and set aside.
- Heat a large non stick skillet over medium heat.
- Once hot, add in coconut oil then red peppers, sweet potatoes, mushrooms, and onion.
- Sauté 5-7 minutes, or until peppers are tender and sweet potatoes are browned.
- Season with salt and pepper and remove from heat.
- Add in spinach and cook for an additional 2 minutes until spinach is wilted.
- Spoon cooked veggies into muffin pan.
- Crack eggs into a large 4 cup measuring cup and whisk together.
- Pour the eggs evenly into the muffin pan.
- Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
- Cool slightly and serve immediately with your favorite salad.
Leftovers can be stored in an airtight container in the fridge for about 4 days and may also be frozen. To reheat, pop them in the microwave until warm.
Serve with a simple salad with your choice of greens, veggies, maybe an apple, and tossed with salt and pepper, olive oil, and apple cider vinegar.