Sometimes you just want (or need) a quick on-the-go breakfast. Make a dozen of these vegetable packed egg muffins and you are ready for the week. They can be refrigerated for 3-4 days or freeze and reheat them in the microwave for a ready-made breakfast. We’ve found that they are also awesome made in advance for visiting house guests where we often will add crumbled bacon or turkey sausage in the mix. If you want to cut back on the fat and calories while increasing protein, substitute 2 egg whites for 1 of the eggs in each serving*.
