
On-The-Go Egg Muffins
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recipe by:Â Laura Mierzwa, Registered Holistic Nutritionist, Culinary Nutrition Expert
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This recipe was featured on CTV Morning Live on July 14th, 2016! Watch the clip here.
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Ingredients
8 extra large, free run eggsÂ
2 vine ripened tomatoes, diced
1/2 bell pepper diced
1/4 cup chopped parsley
1/2 tsp garlic powder
Salt and pepper to taste
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Directions
- Preheat oven to 350.
- In a bowl, whisk eggs. Add chopped vegetables, parsley and seasonings.
- Line a muffin tin with unbleached paper liners.
- Fill the liners with the egg mixture.
- Bake in the oven for 25-30 minutes, until dry to the touch on top.
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Enjoy!
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