Egg Muffins

Happy Tuesday friends!

Here’s our very first Whole30 meal that we prepped- egg muffins with green beans + red yellow and orange bell peppers + mushrooms + mixed greens! Basically, heaven in your mouth!! We made these back in the beginning of the year when we were on the Zen Project 8’s eight-week program! (you can read more about it here) We forgot how DELICIOUS and easy these were! 🙂 We baked two batches yesterday and they’re enough brekkie to last for two days for a party of 4! Our parents are going to TRY to do Whole 30 with us since they will eat whatever we make. 😛 Elisa’s boyfriend, Vince (who has a major I-eat-what-I-want mentality), is even jumping on this with us! Excited to experience these next 29 days with our fam + Vince! 😀 We survived the first day!!! #1daydown

Okay, without further ado, here’s our recipe:

Yield: 12 muffins (we baked 2 batches for 24)

Ingredients:

1. 5 eggs
2. 2 cups of chopped red, yellow, and orange peppers (we had an assorted bag!)
3. 2 cups of chopped mushroom
4. 1 cup of chopped green beans
5. 1 cup of chopped mixed greens
6. salt, pepper, and oregano to taste

Instructions:

1. Preheat oven to 350 degrees F
2. Crack eggs in a medium bowl and whisk
3. Stir in all chopped veggies
4. Add salt, pepper, and oregano and stir well
5. Distribute the egg and veggie mixture into the greased muffin tin evenly
6. Bake for 15-20 minutes and be sure to check if the top is firm to the touch
7. ENJOY!

 

xox Eve