For those mornings when you don’t have time to whip up a smoothie or if you’re in need of a healthy on-the-go snack, these mini egg muffins will be your best friend! You can make them with whatever ingredients you have on hand – greens, chopped veggies, herbs, garlic, turkey, cheese, etc. Anything that you like in your omelettes will be perfect in these little muffins – you really can’t go wrong! 

These egg muffins are the perfect thing to add into your Sunday meal prep routine, and they only take about 20 minutes to make. Then they’ll be ready for all of your breakfast and snacking needs throughout the week – just pop them in the microwave for a few seconds and you’ll be good to go! Convenient, healthy, and delicious – can’t beat that! Here’s what you need to make them:

Ingredients
8 eggs
1 tbsp water or almond milk
1/2 cup cherry tomatoes, chopped
1/4 cup onions, chopped
1/2 cup spinach,  chopped
2 tbsp fresh dill, chopped
2 cloves garlic, chopped
Salt & pepper to taste

Serving: 16 mini muffins.
Feel free to swap out any veggies and add in your favorites!

1. Preheat oven to 350°. Spray a silicone* mini muffin pan with olive oil or avocado oil spray.
2. Whisk eggs, water or almond milk, and salt and pepper in a bowl until well combined.  
3. Add chopped veggies, herbs, and any other seasonings you’re craving. Mix well.
4. Spoon evenly into muffin cups.
5. Bake for 15 minutes.
6. Allow to cool slightly before trying to pop them out of the muffin pan. Allow to cool completely before storing in a tupperware in the fridge.
7. Enjoy! 

*I recommend a silicone muffin pan as it makes it makes it much easier to pop the muffins out after baking. It also helps the muffins maintain their shape. From my experience using a metal muffin pan, the egg muffins tend to deflate a bit after they cool, so I always opt for the silicone!

Enjoy! Let me know if you try them and what your favorite veggie combo was so I can try it out next time!