Mini Egg Muffins!

I don’t know about you guys, but I’m a huge snacker. So it’s super important that I’m always prepared with healthy snacks. I even bring nuts or Lara Bars with me when I’m headed out for an afternoon (yup, I’m that girl). That’s why I love the idea of these healthy, mini egg muffins. Super portable, gluten-free, customizable, easy to make, and definitely fulfill my afternoon craving at the office. They also make a great breakfast when you’re on the go!

Here’s what you’ll need (makes 12):

  1. 6 eggs
  2. a handful of sliced up cherry tomatoes
  3. a bunch of sliced up spinach or kale
  4. Half an onion
  5. 1/4 cup milk, or almond milk

How to make them:

  1. Heat up oven to 350 degrees and grease up muffin tin with coconut oil.
  2. In a separate bowl, whisk together all ingredients (note that you can substitute tomatoes, spinach and/or kale for whatever other vegetables you want!).
  3. Pour evenly into muffin tin.
  4. Bake for 20-25 mins, or until golden brown.
  5. Enjoy!


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