They say breakfast is the most important meal of the day. However, sometimes breakfast options can get a little routine. Thus, I’ve decided to switch up my breakfast options a bit, so that I have more variety. That brings me to today’s tasty breakfast recipe…egg muffins! I want to be corny and say they are egg-celent, but seriously, this is such an easy and tasty breakfast option. Here are some quick things to note about this recipe that you will love:

• It takes less than 10 minutes to prepare the egg muffins, and only 20 minutes for them to bake.

• If you meal prep, this is a breakfast winner because you can make your egg muffins on a Monday and enjoy them throughout the week. This totally takes the hassle out of making breakfast every morning.

• This is a low carb lovers dream, so you can enjoy these delicious muffins guilt free. Plus, they are packed with veggies.

INGREDIENTS

• 5 - 7 eggs (makes 6 - 12 servings)

• 1/3 - 1/2 cup milk (I used almond milk)

• 1/3 - 1/2 cup veggies (I chose spinach and bell peppers)

• handful of cheese (I used mild cheddar)

• seasoning (I used a few sprinkles of Mrs. Dash all purpose seasoning)

DIRECTIONS

1. Preheat your oven to 360.

2. Saute your veggies, and then set to the side.

3. Crack your eggs and pour into a bowl. Whisk together your eggs, veggies, milk, seasoning and cheese until well mixed.

4. Spray your muffin pan. Pour your egg mixture into the pan (don’t over fill - 2/3 of the way or slightly more is sufficient).

5. Bake egg muffins for 20 minutes or until cooked through.

6. Pull muffins out the pan with a knife or fork.

7. Enjoy!

I hope you enjoy this delicious and super easy recipe! If you give it a try, share with me on Instagram @shalycetyson. In the comments below, let me know of your current go to breakfast options, so we can swap ideas.

Have a glowing day!

Xo,

Shalyce