Easy Breakfast Muffins

Let’s face it!

Breakfast is the most important meal of the day. Breakfast breaks the overnight fasting period, replenishes your supply of glucose and provides other essential nutrients to keep your energy levels up for the day. So, super important, right?

Honestly though, especially during the week, most of us don’t have time to sit down and enjoy a healthy breakfast. Luckily, breakfast doesn’t have to be complicated.

Here is a quick easy recipe you can make in advance and take on the go.

What do you need?

4 eggs

1 cup steamed veggies (I like broccoli) (or frozen veggies that’s been defrosted)

1/2 cup sharp cheddar, shredded

Sea salt and pepper to taste (about 1/2 tsp each)


 Preheat oven to 375 degrees. Coat a 6-hole muffin tin with oil.

Chop your vegetable and place it in a bowl with the

eggs, sea salt and pepper if you desire. Whisk together.

Pour egg mixture into muffin tins and divide cheese evenly among them

Bake for 12-15 minutes, or until the eggs are set.

Take out of the oven and enjoy!

Muffins can be stored in an airtight container

in the refrigerator for up to 3 to 4 days.