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!

– Eggs – Bell Peppers – Spinach – Mushrooms – Cheese – Chili Powder – Salt And Pepper

INGREDIENTS:

Preheat the oven to 350 F.

STEP 1

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).

STEP 2

Whisk together the eggs, salt, pepper, and chili powder until well combined.

STEP 3

Fill each muffin cup a little over three-quarters of the way to the top with the egg mixture.

STEP 4

Give this recipe a try! Tap the link for the full recipe details.

MORE RECIPES

More recipes at: shuangyskitchensink.com