Egg Breakfast On-The-Go!

Authorlisa

Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

 1012 eggs whisked well (can use egg whites only or vegan egg replacements)
 1 green onion
 2 zucchini
 3 handfuls of spinach
 0.50 of a jar of roasted red and yellow peppers, or cook your own!
 sea salt and black pepper to taste

1

Preheat oven to 350 and grease with olive oil two muffin pans.

2

Whisk all your eggs in a big bowl.

3

Cut up green onion, zucchini, and peppers until finely chopped.

4

Add this mixture to your eggs.

5

Put spinach into the processor and finely chop and also add to your eggs.

6

Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes).

7

Bake for 20-25 minutes or until the eggs are set in the middle.

8

These are great to take on the go

9

Put them in the freezer for easy on the go meals and snacks.

10

*Try them with some sliced avocado and green salsa.*

Category

Ingredients

 1012 eggs whisked well (can use egg whites only or vegan egg replacements)
 1 green onion
 2 zucchini
 3 handfuls of spinach
 0.50 of a jar of roasted red and yellow peppers, or cook your own!
 sea salt and black pepper to taste

Directions

1

Preheat oven to 350 and grease with olive oil two muffin pans.

2

Whisk all your eggs in a big bowl.

3

Cut up green onion, zucchini, and peppers until finely chopped.

4

Add this mixture to your eggs.

5

Put spinach into the processor and finely chop and also add to your eggs.

6

Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes).

7

Bake for 20-25 minutes or until the eggs are set in the middle.

8

These are great to take on the go

9

Put them in the freezer for easy on the go meals and snacks.

10

*Try them with some sliced avocado and green salsa.*

Egg Breakfast On-The-Go!

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