These egg muffins are absolutely PERFECT for a breakfast on the go. They’re super easy to make, and you can make a bunch at one time to stockpile up. When you’re rushed, pop one in the microwave for thirty seconds and eat it on the go!
For this recipe, any veggies you like in eggs will work. I used spinach, broccoli, and peppers (both red and yellow). If you don’t have a muffin tin with twelve spots, you can use a smaller one. Remember, it’s one egg per cup in your muffin tin!