Egg & Veggie Muffins

Time
Prep: 5 min. Bake: 20 min.
Contributed by
Ashley Collins
Serves
6
An easy grab and go breakfast or lunch! This recipe is gluten and dairy free & packed full of protein eggs and veggies to help you power through the day. Great for kids & adults.
Method
- Preheat oven to 185 degrees
- In a medium sized bowl, whisk eggs and almond milk until frothy.
- Gently add in veggies and seasonings.
- Mix in baking soda and lemon juice.
- Ladle mixture into muffin tin and sprinkle seeds on top. Bake for 20-25 minutes until firm.
- Keep in the refrigerator for up to 3 days. Enjoy!




