These are perfect to make on meal prep day! They will last up to 3 days and make a fast, healthy breakfast or snack.

Ingredients

Preheat oven to 400 degrees
2 Tablespoons olive oil
1/4 cup onion
1/2 cup red pepper
3 medium mushrooms
1 cup spinach, arugula, swiss chard or other green
6 ounces cheddar cheese
6 eggs
1/4 cup cashew milk (or nut milk of choice)
garlic salt
pepper
silicon muffin pan, 12 count (or non-stick muffin tin)

     Directions Below

 

 

 

Step ONE:

Preheat oven to 400 degrees

2 Tablespoons olive oil

1/4 cup onion, diced small

1/2 cup red pepper, diced small

3 medium mushrooms, chopped small

1 cup spinach, arugula, swiss chard or other green

silicon muffin pan, 12 count (or non-stick muffin tin)

Heat oil in sautee pan. Over medium heat, add veggies and cook for 10 minutes stirring frequently. Equally divide veggies into muffin tin slots.

Step TWO:

6 ounces cheddar cheese, grated

6 eggs

1/4 cup cashew milk (or nut milk of choice)

garlic salt

pepper

Equally divide cheese and put it on top of Step ONE. Mix eggs and milk together. Pour egg mixture over veggies and cheese. Sprinkle with garlic salt and pepper. Cook for 12 minutes or until firm. Remove from oven and eat up! These will last up to 3 days and make a quick, easy breakfast or snack!

Options:

Add whatever veggies and herbs you like. Green pepper, tomatoes, zucchini, rosemary, thyme, chives are a few examples.

Use goat cheese or feta cheese instead of cheddar cheese.

Omit cooking veggies and use raw veggies instead.

Avoid overfilling- It's easy to do!

*You can use a cupcake tin with paper liners. I try to avoid this due to environmental reasons. PITCH IN AND SAVE THE PLANET!!!