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Egg & Veggie Muffins

Egg & Veggie Muffins

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Egg & Veggie Muffins πŸ…πŸ‹πŸŒ±

I love an easy grab and go breakfast or lunch. High protein eggs and veggies to power through the morning or midday slump. Gluten and dairy free this recipe will hold about 2 cups of any veggies you'd like. We are always headed here and there so having these on hand means a healthy option available for all of us big & little!
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Egg & Veggie Muffins - Make 6 Muffins
Pre-heat oven to 185 degrees and grab a 6 hole Texas muffin tin. 

INGREDIENTS
8 organic free-range eggs
1/3 cup almond milk , I use an organic activated variety
1 medium carrot grated
2 brocclini chopped (I just used what I had, broccoli is good too)
Handful of spinach
7-8 cherry tomatoes chopped
A 1/4 teaspoon of each of the following...
Garlic powder, Onion powder, Mustard powder
1/2 teaspoon dried Basil
Salt & Pepper to taste
1/2 teaspoon baking soda
1 tablespoon lemon juice

METHOD
In a bowl whisk eggs and almond milk well until frothy. Add veggies. Season with spices and S&P. Mix in baking soda and lemon juice.

Ladle into muffin tin and bake 20-25 minutes until firm. I've topped mine with some seeds. Up to you! The muffins will come out tall but fall as they cool like my photo πŸ˜„ Will keep 3 days in the refrigerator. Enjoy x

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