Updated: Sep 24, 2019
EGG MUFFINS! I love eggs, but even better when they are already pre-scrambled and prepped as an easy meal when on-the-go! That's why I knew I had to make these paleo egg muffins to have in the fridge for a quick breakfast alternative during these few past busy weeks! They are best when eaten fresh, but if you store them in an airtight container, they will last for up to 4-5 days, which is perfect for that healthy breakfast while running out the door!
See what you think.....
Prep Time: 15 minutes
Cook Time: 20 minutes Total Time: 35 minutes
Serving Size: 12 muffins
2 tbsp extra-virgin olive oil
1 bell pepper, diced
1 small zucchini, chopped
5 cups of greens, chopped (I used spinach!)
1/4 tsp oregano
1 tbsp fresh parsley, chopped
salt + pepper
**depending on how big and how many muffins you are making, you may need to increase the ratio of the ingredients!
Preheat oven to 350 degrees Fahrenheit.
Grease 12 muffin tins with some extra-virgin olive oil and set aside.
Heat a large skillet over medium heat and add a dash of extra-virgin olive oil, then add in the onion, bell pepper, zucchini and spinach, and saute for 2-3 minutes until fully mixed.
Turn skillet heat off and then portion the sautéed vegetables into the greased muffin tins, using up all vegetable mixture, filling about 3/4 of each tin.
Whisk eggs in a small bowl and then add in oregano, parsley, sea salt and pepper and the pour over the vegetables, filling the tins almost to the top.
Bake in the oven for 18-23 minutes, or until eggs has puffed up and are fully cooked.
Remove from oven, let cool for a few minutes and enjoy immediately for the freshest taste! Otherwise, store egg muffins in an airtight container where they will keep up to 4-5 days.
Enjoy! Hope you like them!