Hello all! Today I’m sharing a quick, healthy, filling breakfast recipe that can be made ahead (on Prep Day!) to save sooo much time in the AM.
Easy Egg Puffs
5 eggs, scrambled
Dried oregano and basil
1/2 c. cooked veggies (I used leftovers from dinner), diced
6 kalamata olives, sliced
1/2 c. shredded mozzarella
Preheat oven to 375. Spray muffin tin with olive oil. Fill bottom 1/4 of each muffin cup with cooked veggies (sweet potatoes and spinach would be great here. I used a mix of corn, green beans, edamame, and carrots).
Mix all other ingredients except mozzarella in a bowl and pour evenly into muffin cups. Top with mozzarella and bake for 16-17 mins.
I eat 2 of these for breakfast or one as a snack. They’re flavorful, protein-full, and are such a time saver in the morning. Enjoy!