HEALTHY WHOLE30 BREAKFAST EGG MUFFINS
These east, prep-ahead veggie egg muffins are my favorite breakfast on the go! They are gluten-free and whole30 approved!
– Bell Peppers
– Chili Powder
– Salt And Pepper
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Preheat the oven to 350 F.
Lightly spray the muffin pan (or silicon muffin cups) with some olive oil. Chop up all the veggies and divide them up among the cups (about halfway full).
Whisk together the eggs, salt, pepper, and chili powder until well combined.
Fill each muffin cup a little over three-quarters of the way to the top with the egg mixture.
Give this recipe a try! Tap the link for the full recipe details.
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