AuthorHeather BlakeCategoryDairy free, Eggs, Gluten-free, VegetarianDifficultyBeginnerUse any veggies you have to whip up a protein-rich meal that is perfect for breakfast on-the-go!
Preheat oven to 375 degrees F.
Grease muffin tin by using a paper towel to rub a thin coat of oil in each container.
Place eggs into a large mixing bowl. Add salt, pepper, and spices.
Whisk until well combined.
Add veggies to the egg mixture.
Spoon egg mixture into the containers, filling until 1/2-3/4 full.
Bake for 20 minutes, until souffles are raised, fluffy, slightly golden, and separated from sides of container.
Enjoy and reheat in a toaster oven, wrapped in a foil packet for about 5 minutes for a quick & healthy breakfast!
Ingredients
Directions
Preheat oven to 375 degrees F.
Grease muffin tin by using a paper towel to rub a thin coat of oil in each container.
Place eggs into a large mixing bowl. Add salt, pepper, and spices.
Whisk until well combined.
Add veggies to the egg mixture.
Spoon egg mixture into the containers, filling until 1/2-3/4 full.
Bake for 20 minutes, until souffles are raised, fluffy, slightly golden, and separated from sides of container.
Enjoy and reheat in a toaster oven, wrapped in a foil packet for about 5 minutes for a quick & healthy breakfast!
