Mini egg veggie muffins

These cute small muffins are my favorite snack to take with me when I travel by plane. They are easy to make, packed with protein and veggies, and they keep well on long journeys.

You can customize these muffins any way you want! Egg diversity is always a good idea, so try eating chicken, duck, and quail eggs if possible. Also, you can add whatever veggies you have around in your fridge that are going old.

This recipe is perfect as a snack or breakfast, and it makes a great choice for kids because of the small size.

RECIPE

Ingredients

8 eggs

4 asparagus stalks, diced

4 baby bella mushrooms, diced

1/2 small summer squash, diced

1 handful of spinach, finely chopped

1/2 small red onion, diced

1 tsp garlic powder

1 tsp pink Himalayan salt

1 tsp dry thyme

1/2 tsp black pepper

1 Tbsp nutritional yeast

1 Tbsp avocado oil

Instructions

• Preheat oven to 350°F, and get the mini muffin tray ready- I use a silicon muffin tray as you can reuse it over and over again;

• Prep and chop all your veggies;

• Add the eggs to a mixing bowl and beat until very well combined;

• Add the veggies and all the spices, and mix well to ensure uniformity;

• Pour the mixture into the mini muffin cups, filling 80% of every cup;

• Bake at 350°F for 20 minutes;

• You can also add meat like sausage, bacon, or leftover chicken for higher protein content.

Enjoy!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can help some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.

In good health,

Ioana