Breakfast Egg Muffins, Veggie-Packed

These Veggie-Packed Breakfast Egg Muffins are a game-changer for busy mornings. Made with simple, whole ingredients and naturally free of gluten and dairy, they’re perfect for meal prep, lunchbox fillers, or a clean weekend breakfast. Serve warm or cold — they reheat beautifully and freeze like a dream.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

• 1 tablespoon olive oil
• 1 large sweet onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 red bell pepper, chopped
• 1 jalapeño pepper, finely chopped (optional)
• 12 large eggs, whisked
• ½ teaspoon black pepper
• ¼ teaspoon salt (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Sauté onions in olive oil over medium-high heat for 2–3 minutes. Add bell peppers and continue cooking for another 2–3 minutes.
3. While vegetables cook, whisk eggs in a large bowl.
4. Remove pan from heat and let the vegetables cool slightly. Stir into eggs, seasoning with salt and pepper.
5. Lightly grease a large muffin pan with olive or coconut oil. Fill each cup using a ¼-cup measuring scoop.
6. Bake for 10–15 minutes, or until muffins are puffed and golden. Remove with a knife or spatula.

Recipe Notes:

1. Plan Ahead: Sauté the veggies the night before and store in the fridge.
2. Variations: Add pre-cooked sausage, ground turkey, or beef (about ½ to ¾ lb) for extra protein.
3. Storage: These muffins freeze well! Store in an airtight container in the fridge for up to 5 days or freeze for 1–2 months.

Recipe inspired by Paleo Comfort Foods

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