Adding vegetables to breakfast was a big game changer for me. It really helps keep me on track with making healthy choices!
I love making these muffins because they are easy to prep and store which is always a plus when you are super busy! You can also use whatever veggies you have in your fridge!
They are also a hit with my kids so total added bonus there! My kids don’t usually like to eat asparagus so I mix up the veggies for their muffins! Any recipe that can be customizable to meet the needs of our family is always a win!
Veggie Egg Muffins
Ingredients
- 10 eggs
- 1/4 cup leeks, chopped
- 3 cups shredded kale
- 1 cup peppers, chopped
- 1 tbsp avocado oil
- 2 tbsp shallots, diced
- 3 cloves crushed garlic
- salt
Notes
1 Serving = 10g fat, 6g carbs, 14g protein
