EASIEST BREAKFAST EVER! Gluten Free Egg Muffins

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EASIEST BREAKFAST EVER! Gluten Free Egg Muffins

These are a staple in our family. We make them every Sunday to have as an easy breakfast throughout the week—they heat up beautifully!

Ingredients:

10 eggs, whisked

½ cup mushrooms, diced

½ medium onion, diced

½ medium green pepper, diced

~12 cherry tomatoes, cut in half

1 cup shredded mozzarella cheese

Directions:

  1. Heat oven to 375
  2. Spray a 12 cup muffin pan with oil. SPRAY IT WELL!!!!!! These little guys like to be sticky & tricky!
  3. Add the same amount of each veggie to each cup. Add same amount of cheese to each cup. THEN add the whisked eggs to the top of the cup.
  4. Bake for 20-22 minutes. Enjoy your hassle-free breakfast for the rest of the week!

 

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  • Lauren Mitchell
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