Light + Fluffy Egg Muffins (7 flavors)

Ingredients

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• 8 eggs
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cups mixed vegetables cut into small cubes (ie: zucchini , onion, bell
• peppers torn spinach , mushrooms, broccoli florets)
• 1 cups shredded cheese ½ cup reserved for sprinkling muffin tops
• ½ cup all purpose flour see note 1
• ½ teaspoon baking powder see note 2

Instructions

1. Wet ingredients- in a large bowl or glass measuring cup, stir together the eggs , cheese, salt and pepper and vegetable add-ins.
2. Dry ingredients- add the flour and baking powder . Mix until completely combined and no lumps remain.
3. Add to muffin pan- evenly distribute the eggs mixture into a muffin pan. Sprinkle tops with reserved cheese.
4. Bake- for 20-25 minutes, until muffins are baked through and no longer jiggle. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Storage And Reheating

These eggs muffins are perfect for meal prep, and they may be stored in either the fridge or freezer. Cool completely on a wire rack before storing:

• fridge- in an air tight meal prep container for up to 4 days.
• freezer- in a freezer bag or reusable silicone bag- suck the air out with a straw before freezing. Alternatively, you can loosely wrap in parchment paper and store in a meal prep container. Freeze for up to 3 months.
• thaw- in the fridge overnight
• reheat- in the microwave until steaming hot.