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Breakfast ToGo Egg Muffins

Serving: 12


  • 1 tablespoon olive oil

  • 1.5 cups brussel sprouts or spinach

  • 1/2 cup bell peppers finely diced

  • 1/4 cup onion minced

  • 1/4 c shiitake mushrooms

  • 10 eggs

  • ¼ teaspoon garlic powder

  • ¼ teaspoon pepper

  • ¼ teaspoon Bragg 24 Herbs & Spices Seasoning Sprinkle Organic

  • ¼ teaspoon salt optional

  • ½ cup feta optional

  • ½ cup turkey bacon optional


  • Preheat the oven to 350 degrees.

  • Optional but recommended: In a small sauté pan, heat olive oil. Sauté vegetables for 5 minutes until softened. This will make sure the muffins aren't soggy

  • Whisk together eggs until smooth. Stir in cooked vegetables, spices and cheese. Pour batter into greased muffin tins (I recommend silicone or paper liners), filling ¾ of the way.

  • Bake at 350 for 15-20 minutes.

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