Veggie Filled Egg Muffins

Great meal prep for easy grab and go breakfast during the week!

Serves 6-8 people
Prep: 15 -20 min
Cooking time: 20 - 25 min

Ingredients

• A dozen eggs (organic pasture raised if possible)

• 1 large or 2 small organic red peppers

• 1 large organic green pepper

• 2 handfuls of organic spinach chopped

• 5-6 Shitake mushrooms diced

• 1 jalapeno

• 3 Tb.of crumbled feta (optional/ try and find 100% sheeps milk, organic if possible)

• ¼ c unsweetened almond milk (I use Malk)

• ½ Tb. paprika

• 1 tsp. Onion powder

• 1 tsp. Garlic powder

• 1 tsp. Chili powder

• ½ tsp. Cumin

• ¼ tsp. Red pepper flakes (optional)

• Salt and pepper to taste

Direction

1. Preheat the oven to 350. Add all chopped veggies to a large bowl.

2. Add seasonings, scramble all 12 eggs into the bowl with the veggies, add feta and almond milk and stir well.

3. Pour mixture into greased muffin tin (use EVOO to coat) and bake for 20-25 min.

4. This recipe makes between 16-18 muffins. Let muffins cool and then store in an airtight container for 3-4 days in the fridge. You can also freeze and reheat when needed. Enjoy!