Veggie Egg Muffins
Ingredients
- 8 large eggs
- 8 egg whites
- 2 tbsp nutritional yeast flakes
- 2 Tbsp avocado oil
- 1 garlic clove minced
- ¼ cup yellow onion diced
- ½ cup broccoli diced
- ⅓ zucchini chopped
- ½ asparagus chopped
- 3 cups spinach
- 1/4 tsp dried oregano
- 1/4 tsp dried parsley
- Sea salt and pepper to taste
Directions
1) Preheat oven to 350° F.
2) Grease muffin tin with one tablespoon of avocado oil, you can also muffin liners if you prefer, or if you do not have a muffin tin you can make it as a large egg bake in a baking dish.
3) Heat a large skillet over medium heat and add one Tbsp. avocado oil. Add onion and garlic and sauté for 3 minutes, until slightly translucent.
4) Add all your vegetables to the skillet and sauté for 4-5 more minutes.
5) Remove vegetable skillet from heat.
6) Scoop some of the vegetables into muffin tins evenly, the veggies should fill about half of the muffin tin.
7) Whisk eggs and egg whites in a small bowl. Add in the seasonings and nutritional yeast, and combine everything.
8) Pour eggs over vegetables in muffin tins evenly, filling almost to the top.
9) Bake egg muffins in the oven for 18-20 minutes, or until the eggs have cooked are firm on top.