Breakfast, Food

Egg & Veggie Muffins

Hi guys!

Lately I’ve been in the mood for omelettes and frittatas, but I’ve been too lazy to slice up the veggies and go through all of the steps (which I know is super lame!!!). So I decided to make these amazingly awesome egg and veggie muffins to freeze and eat throughout the week. That way I only had to deal with the prep once, but I could enjoy them for the rest of the week 🙂

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Asparagus, pepper, spinach, asiago cheese & egg muffins.

 Ingredients (makes 12 muffins):

  • 12 whole eggs
  • 1 orange bell pepper (diced)
  • 9 asparagus spears (cut into quarters)
  • 3 large handfuls of spinach
  • asiago cheese (shredded)
  • coconut oil
  • salt and pepper (to taste)

First, cut and prepare the veggies. Heat coconut oil in a skillet and add the diced pepper, asparagus, and salt & pepper. Cover and cook the veggies at medium heat.

While the veggies are cooking, preheat the oven to 350 degrees and beat 12 whole eggs in a large bowl. After the veggies have softened and have browned slightly, add in the baby spinach and let it cook for 2-4 minutes.

Coat a muffin tin with non-stick spray or coconut oil. Then pour the egg mixture into each individual muffin slot. Add about two spoonfuls of veggies and a sprinkle of asiago cheese to each muffin.

Bake the muffins for 20-27 minutes. Once the muffins are cool, you can wrap them individually in aluminum foil and store them together in the freezer in an airtight container (I used a large mason jar).

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I reheated a few muffins today in the microwave for about 1.5 minutes and I was pleasantly surprised by how fresh and delicious they were. I am definitely going to experiment with additional veggie combos and add these to my weekly meal prep for busy weeks!

What’s your favorite frittata/omelette ingredients? Post a comment below 🙂