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!
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
- Heat oven to 375
- Spray a 12 cup muffin pan with oil. SPRAY IT WELL!!!!!! These little guys like to be sticky & tricky!
- 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.
- Bake for 20-22 minutes. Enjoy your hassle-free breakfast for the rest of the week!
- Lauren Mitchell