Egg & Veggie Healthy Weekday Breakfast


This is for Chelse! x0x0

A Quick & Healthy Weekday Breakfast


10 eggs

1-2 Bell Peppers &  1 Onion, diced, and sautéed (about 2 cups)


Muffin Pan

Oven (haha)


1. Preheat oven 350 degrees

2. Crack the eggs, add 3 Tbsp. of water and scramble

3. Spray muffin pan with Pam

4. Cover the bottom of the muffin pan with the veggies

5. Put 1/3 cup egg mixture (if you’re using liquid eggs whites, just substitute 1/3 cup) in the muffin pan

6. Place pan in oven and cook for 20 minutes

7. Remove pan from oven and cool for 5 minutes

8. Turn pan over and drop eggs onto a piece of wax paper

9. When the eggs are completely cooled, package in an airtight container and store in the refrigerator (for up to 5 days)

10. To eat them, microwave for 30-35 seconds (for 2)

  • Eat in alone
  • Eat it on a Thomas’ English Muffin :]
  • Add some hot sauce…

Let me know how they turn out if you make them! :]




Leave a Reply

Your email address will not be published. Required fields are marked *