Veggie Egg Muffins

I’m all about saving time and energy – especially in the mornings during the week. Even though I am a stay-at-home-mom, I still have to make sure kids are dressed, teeth are brushed, hair combed, breakfast ate, lunch packed, backpack ready and that we leave before 8 am! I like saving time the best I can and having pre-made breakfast options are great! The trick is finding healthy options – or simply making your own. These little muffins can be quickly prepped on Saturday or Sunday and stored in the fridge for the week. You can also freeze them and simply thaw in the microwave or oven whenever you want! They are quick, easy, convenient and loaded with veggies! This recipe makes about 20 muffins (10 servings, 2 muffins each)

Veggie Egg Muffins

18 eggs (or egg white equivalents)
1 cup finely chopped broccoli
1/2 cup finely chopped cauliflower
1/2 cup finely chopped carrots * see note below*
6 oz plain yogurt (you can also use coconut milk or simply omit)* see note 2 below*
1 tsp ground sage
1 tsp sea salt
1/2 tsp black pepper
1-2 cups shredded cheese, optional
In a large bowl, combine all ingredients and whisk until blended. Pour into greased muffin tins. I strongly suggest using these silicon muffin pans or molds
to prevent any sticking! Bake at 375F for about 20-25 minutes or until cooked through and starting to brown. Serve with salsa, ketchup, sriracha sauce, sour cream, etc.

*Tip: use a small food processor, chopper or blender to get finely chopped vegetables.

**Yogurt?!: I like adding the addition of plain yogurt for a boost of probiotics and creamy texture. This is completely optional but it doesn’t add any flavor. Coconut yogurt is my favorite*

To freeze: Let muffins cool completely. Store in a freezer bag or sealed container for up to three months. Simply remove from freezer and reheat in microwave or oven.

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