Savory Egg & Veggie Muffins

💡 Looking for a healthy, make-ahead breakfast that actually satisfies your hunger and supports your goals?

These Savory Egg & Veggie Muffins are one of my go-to options. They're simple, gluten-free, and pack a protein punch — about 12g per 2 muffins. Perfect for anyone who wants to eat better without overcomplicating things.

What I love about these muffins is that they’re easy to customize, and they help take the guesswork out of mornings. Having something ready to go in the fridge can be the difference between a thoughtful meal and impulsive snacking.

Here’s the recipe if you'd like to try them:

🥚 Savory Egg & Veggie Muffins

 (Makes 6 muffins)

Ingredients:

 • 4 eggs

 • 1/4 cup unsweetened cashew or almond milk

 • 1/2 cup chopped spinach

 • 1/4 cup shredded cheddar cheese (or dairy-free alt)

 • 1/2 cup chopped mushrooms or zucchini

 • Salt, pepper, and dried oregano to taste

Instructions:

Preheat oven to 375°F. Grease a muffin tin or use silicone liners.

Whisk eggs and milk. Stir in veggies, cheese, and seasonings.

Pour into muffin cups and bake 18–20 minutes or until set.

Let cool and refrigerate for grab-and-go meals.

🧡 Whether you're working toward health goals, managing stress eating, or simply want a better morning routine — this little recipe might help more than you expect.

If you have a favorite healthy breakfast idea, I’d love to hear it!