Summer Squash & Red Onion Egg Muffins

Egg muffins are an awesome option for breakfast, especially on busy mornings. They don't take much preparation and then you have breakfast ready to go for days! Or, for a day or two if more people are eating them than just you. But, if that's the case, simply double or triple the recipe!

I also love egg muffins because you can make them any flavor you'd like! I used these vegetables because they were the ones I had on hand and ones that happened to go very well together. But, be creative! Use the vegetables that you would like.

RECIPE

Serves: 6

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Ingredients*

• 1 dozen large eggs

• 2 tsp olive oil

• 1 small summer squash, diced

• 1/2 cup diced red onion (I used pickled onions, but raw will work well too)

• 2 large handfuls baby spinach leaves

• 1-2 cloves garlic, minsed (about 1 tsp)

• 1/2 tsp dried thyme

• Generous pinch of salt plus 1 dash (1/16 tsp)

• Generous pinch of black pepper

• 1 sprinkle (1/32 tsp) nutmeg

• 1 Tbs cream, milk, almond milk, oat milk creamer (what I used), etc.

*These egg muffins would also be fantastic with goat cheese (if tolerated).

Instructions

1. Preheat oven to 350°F.

2. Heat a large frying pan over medium heat with 2 tsp olive oil.

3. Add diced summer squash, onion, salt, and pepper, stir occasionally.

4. Once vegetables begin to become translucent, add garlic and thyme, rubbing it between your fingers to release more of the flavor.

5. Continue cooking until vegetables are translucentant.

6. Add spinach and cook until wilted.

7. Remove vegetables from heat.

8. Coat a muffin tin with cooking spray - I used a 6-muffin tin, but a 12-muffin tin will work well too!

9. Add an even amount of vegetables to eat tin.

10. OPTIONAL: If you choose to add goat cheese, or any other type of cheese, simply put the amount you'd like in each muffin tin before baking.

11. Crack eggs into a large bowl or extra large measuring cup with spout.

12. Add nutmeg, salt, and cream.

13. Whisk until well combined.

14. Pour an even amount of egg mixture into each muffin tin.

15. Bake for 25 minutes or until the muffins are no longer runny with egg. If using smaller muffin tins, check eggs after 10-15 minutes.