These baked egg muffins are the perfect quick and easy breakfast for the entire week! Whip up a batch (or two!) on Sunday or Monday and enjoy them all week on the go. When your mornings are rushed, it can be hard to fit in a nutritious breakfast. These egg muffins will keep you full and satisfied until lunch time! Make them your own by adding your favorite veggies or breakfast meat.
- 10 eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup Daiya mozzarella shreds
- 1 small zucchini, diced
- 2 Tbsp green onion, chopped
- Salt and pepper to taste
Preheat oven to 375°. In a mixing bowl, whisk together eggs and almond milk. Stir in remaining ingredients (dairy-free cheese, zucchini, green onion, salt, and pepper). Grease 12 muffin tins with your preferred oil and evenly divide mixture between 12 muffin tins. Bake on 375° for 20 minutes. Yields 12 egg muffins. Enjoy!