Egg muffins are my staple breakfast food. I make 12 each weekend so I will have 2 each morning for the next week. I refrigerate once prepared and heat up in the microwave for one minute and BOOM breakfast is served! They taste just as good as when they come out of the oven and no prep work on busy weekday mornings. Eggs are packed with protein and will keep you full until lunch! You can put whatever chopped vegetables you like, but below is the recipe I use. Give them a try and feel free to mix in cooked sausage to add extra protein. Comment below once you give them a try and tell me your favorite “add-ins!”

12 eggs
1 green bell pepper
1 red bell pepper
1 small onion
1 jalapeno
2 T olive oil
Salt and Pepper to taste

1. Preheat oven to 350 degrees and spray a muffin pan with nonstick spray. Set aside.
2. Chop all peppers. Pour the olive oil into a medium pan and place on high heat. Sauté the peppers in the olive oil until soft.
3. In a mixing bowl, whisk all the eggs together until well mixed. Add salt and pepper.
4. Once the peppers have been cooked add into the egg mixture and stir. Spoon into the muffin pan (the muffins no not rise much so you can fill them almost to the top). Place the muffins into the oven and cook 10-12 minutes or until browned on top.

Tip: Feel free to add salsa on top for extra flavor! Enjoy!

*If adding sausage – cook over stove top and add directly to the egg mixture before spooning into the muffin pan.