Dill & Red Pepper Egg Muffins
Gluten Free. Dairy Free.
These muffins are great to make on Sunday for “grab and go” breakfasts during the week! This recipe is very versatile so feel free to play around with veggies and seasonings.
Makes 6 muffins
Ingredients
6 eggs
1⁄4 cup coconut milk
½ cup red pepper, diced
½ cup yellow onion, diced
handful or 1/2 cup chopped spinach
handful of fresh dill, chopped (OR 2 Tsp dried dill)
1/2 tsp. sea salt
Pepper to taste
Directions
Preheat oven to 350F. Grease or line 6 muffin tins.
Whip eggs (and coconut milk if using) together.
Add chopped veggies, spinach, dill, sea salt, and pepper.
Pour into lined muffin tins and bake for 15 minutes or until edges are golden brown and middle of egg muffin is set.
Tips:
Freeze extras or store in the fridge for 5-6 days.
Can make these ahead and freeze