I can't believe i lived almost 28 years without these in my life.

These are packed with protein & other nutrients, they're light & fluffy, & they're a breeze to make. Breakfast will never be the same. 

Before we go further, I want to let you know that I got the idea for this recipe from my dear friend, Heidi. And then I got the baking instructions from this POPSUGAR recipe, which is adapted from someone else. You get the idea...this one came from a lot of great minds.

Difficulty Level: Easy

Cook Time: 25 minutes

Serving Size: 12 muffins

What You'll Need:

  • 12 extra large eggs (I use 6 whole eggs & 6 egg whites only)
  • Veggies of your choice. You'll need enough to fill the bottom of each cup in the muffin tin. I used tomatoes, zucchini, & spinach here
  • Spices & herbs of your choice
  • Olive oil, coconut oil, or vegan butter to grease the muffin tin

Here's How:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease the muffin tin.
  3. Chop vegetables and place in the bottom of each cup of the muffin tin. 
  4. Crack 12 eggs into a bowl & stir using a fork or whisk. I used 1/2 whole eggs, 1/2 egg whites only.
  5. Mix your choice of spices & herbs in with the eggs.
  6. Pour eggs into muffin cups until each cup is about 3/4 full.
  7. Place muffin tin in the oven & bake for 20-25 min. 
  8. Remove muffins from the oven & let cool for ~5 min.
  9. Use a small spatula or knife to remove muffins from tin.
  10. Serve or refrigerate for up to a week. I recommend heating these before you eat them.

And guys - it's that simple!! You can get as creative as you want with your ingredients. Be sure to snap a pic of your meal to share with me on Instagram using the hashtag #HMBgirl. Enjoy!