18 Large Eggs
1/4 Cup Milk
6 Medium Mushrooms, chopped
1 Bell Pepper, chopped (color of your choice)
1 Small Onion, chopped
Any seasoning that you’d like with little to no salt in it.
- Preheat oven to 350.
- Sautee mushrooms, pepper and onion if you’d like to have them softer in your egg muffins. If you prefer them more crunchy, then feel free to just chop them more fine and put them right in with the eggs.
- Crack your eggs into a bowl, whisk and then add milk and veggies. Stir until mixed well.
- Pour mixture into WELL GREASED muffin tin, leaving about 1/8″ of room to the rim. (I learned the hard way because I didn’t spray it well enough and had lots of crusties to try to clean off after 🙂 )
- Bake at 350 for 15-20 minutes. Check them at 15 minutes by putting a toothpick into the center of one – if it comes out clean, they’re done.
These work great for taking out of the fridge each morning, heat them in the microwave and you’ve got a really quick breakfast!
You can do a TON of different veggie variations with this recipe… Broccoli, Spinach, Green Onions, Carrots, Asparagus, etc.
You can also play around with seasoning variations… I put Basil in mine and they turned out great! You could also try black pepper, crushed red pepper if you’d like some spiciness, Mrs. Dash’s seasonings that have no salt, etc.