Veggie Loaded Egg Muffins

For breakfast I seriously LOVE scrambled eggs or a good and loaded omelette but sometimes it can take too long after make my toddlers breakfast and getting the babies food ready. I needed to figure out short cuts to allow me to get everything done in the day! You feelin me mamas? 

I have seen multiple recipes for these egg muffins floating around the interweb and decided just to make some to MY liking. 

Here is what I did: 

Makes 18 Muffins (12 if you don't add in the milk) 

Ingredients:

12 Eggs or 24oz of Egg whites

1/2C Almond Milk*

1 Garlic Clove

1T Dried Oregano

1t Red Pepper Sansel (from epicure)*

1C Mixed Bell Peppers

1/3C Diced Red Onion

1C Spinach chopped

1/2C Mushrooms chopped

Directions:

Whisk together eggs, milk and spices 

Mix together all the veggies

Spray muffin tray with coconut oil or evoo 

Divide the veggie mix among the nuffin tins

Pour the egg mix over top

Pop in oven and bake for 30 mins or until no longer liquidy

Let cool in pan then pop out. You can store in a container in the fridge for up to 7 Days or portion them into baggies and freeze. 

*Almond milk is optional I add it to fluff up the eggs but it is totally up to you. If you opt out of using the milk then it will make about 12 muffins and also cut back your cooking time by 5-10 mins

* Red pepper sansal is optional you can really add whatever spices you want. 

** 2 Muffins is equal to 1 Red and 1 Green container for all you fixers 

** This recipe complies with 80 Day Obsession as well.

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