Easy Egg “Muffins” for a Portable Breakfast

These quick and easy “muffins” are made in paper muffin cups in a muffin tin and can be eaten when they come out of the oven, refrigerated for later, or frozen to thaw and reheat all week for breakfast.  Gluten-free and loaded with vegetables, they make a great after school snack or a portable breakfast.  Eating on the run is not recommended for our digestion, but sometimes it can’t be avoided.

Add crumbled cooked bacon or diced ham, and by all means use chopped leftover vegetables as a shortcut for quick-fixins.

Portable Breakfast “Muffins”  Makes 10-12

1 1/2-2 cups leftover diced sweet potatoes

2 mini peppers, chopped fine

½ cup diced onion

2 cups leftover cooked broccoli or cauliflower

1 cup frozen spinach

6-7 eggs, beaten

1 tbsp avocado oil

Grated cheddar cheese, optional

Salt and pepper

Heat the oil in a large skillet and add the onion and peppers with a pinch of sea salt.  Cook until slightly soft and stir in all the leftover vegetables.  Heat through.  If all the veggies are leftovers, you can skip this step because the oven will heat them up nicely.

Just place paper cups in a 12 hole tin and fill each cup about halfway with cooked vegetables.  Beat the eggs with 3 tbsp water, and pour over the vegetables about ¾ full.  Place the tin in a preheated 350° oven and bake 20-25 minutes until the eggs are set.  Sprinkle with grated cheese if you like 5 minutes before they are done.