Broccoli Egg Muffins
Breakfast just got fast, easy and nutritious with these Broccoli Egg Muffins. These muffins are packed with healthy proteins and fats plus a variety of vegetables like bell peppers, onions, and broccoli. Make a batch or two over the weekend, store in the refrigerator and pop in the microwave throughout the week. They are gluten-free, dairy-free, paleo, pegan, and vegetarian.
Let us help you use food as medicine consistently every day with blood sugar balancing meal plans! Our team of functional medicine dietitians would love to support you in The Being Collective, our meal planning and coaching program that includes hundreds of blood sugar balancing recipes, a weekly plan that you create for you and/or your family that generates an automated grocery list and a meal prep plan for the week. This is the best way to improve your efficiency in the kitchen, get DELICIOUS blood sugar balancing meals on your plate, and help you make progress with your health goals.
Broccoli Egg Muffins
1 tsp coconut oil
1/2 c bell peppers, diced
1/2 yellow onion, diced
1 1/2 c broccoli florets
7 eggs
1/2 c unsweetened almond milk
Dash of salt
Dash of pepper
1 tsp extra virgin olive oil
1 medium avocado
Hot sauce
Preheat the oven to 350 F degrees.
Add coconut oil to a large non-stick pan over medium heat and sauté the onion and peppers for 2-3 minutes. Add the broccoli and cook for another 2 minutes.
In a medium sized bowl, whisk the eggs and nut milk together. Add the sautéed vegetables with salt and black pepper.
Pour a drop of olive oil onto a paper towel and use it to coat the muffin tins.
Pour the mixture into muffin tins using a 1/4 cup measuring cup.
Bake in the oven for 20-25 minutes.
Optional Toppings: avocado slices and hot sauce.
