Some of my favorite people descended on Palm Springs this weekend to watch one of our best friends get married on Sunday night! It was such a blast to be reunited with all of our friends, and the perfect 75 degree days was such a tease for Summer! My friend Michelle and I drove out from Los Angeles, and she was in charge of road trip music (she's a talented musician/producer), and I was in charge of food. Our hotel in Palm Springs even had a little kitchen so I prepped lots of yummy snacks, including these veggie egg muffins as a healthy breakfast!
I have a few different versions of egg muffins on my blog already, but I love coming back to the original veggie and egg. These egg muffins are keto, paleo, and Whole30 compliant. It is a simple recipe, full of healthy and flavorful sautéed vegetables and fluffy egg. You can completely customize the filling based on what you and your family love. I have been on a spinach and mushroom kick lately, so I loaded these egg muffins up with orange pepper, purple onion, spinach, and mushrooms.
I also chose to keep these vegetarian, but they are excellent with meat and cheese mixed in, especially if you are following a keto diet. I have also used one of these veggie egg muffins as an egg puck in a breakfast sandwich layered with turkey bacon, avocado, and yogurt cheese, and it was de-licious!
I love recipes like this because they are freezer-friendly and reheat beautifully. I was able to make these egg muffins the weekend before we left, and kept them frozen. We reheated them in the microwave for 30-60 seconds and topped them with guacamole for a filling but light start to the day. They are great to have stocked in the freezer for an easy grab-and-go breakfast any day of the week.Print