Pumpkin Veggie Egg Muffins
Maggie Michalczyk, RDN
Pumpkin veggie egg muffins are a quick and nutritious breakfast that are fun to eat and easy to make!
milk of choice
I used almond
yellow, or orange peppers, diced
shredded cheddar cheese
crushed red pepper flakes
salt and pepper to taste
Pre-heat oven to 350 degrees F and grease a muffin tin with coconut oil spray or cooking spray.
Whisk all of the eggs, almond milk, pumpkin puree, garlic powder, salt and pepper together in a medium bowl. You want the pumpkin puree to be well incorporated and not clumpy.
Dice the two peppers and add to mixture.
Over low heat, sauté the spinach with just a little bit of oil on the pan until just slightly wilted. Add to egg mixture along with the shredded cheese if using.
Use a cookie scoop to portion out egg mixture into muffin pan.
Place in the oven and bake for approximately 30 minutes. Let cool in the muffin pan for a couple of minutes before using a butter knife to help pop each of the egg muffins out of the muffin tin.
Store these in the fridge for 3-4 days.