Thriving Thursday #6: Egg Muffins

Happy Thursday!

When David and I started our real food journey, we would bake these weekly. Usually a double batch! I loved playing around with the veggie combinations… and even a little goat cheese swirled in is delicious. You can bake these before your week takes off and enjoy all week (at any meal). I do love a fresh out of the oven omelette, but some weeks you need grab-and-go, right? Well these muffins will fit the need well. And a great way to get more veggies in.

A Dozen Veggie-Egg Muffins 

Featuring a couple of Thrive Life groceries

What you need:

  • 11-12 eggs (12 if you leave out the sausage)
  • 1/2 cup Thrive Life red bell peppers
  • 1/2 cupThrive Life broccoli (crumbled up if you want smaller bites of broccoli)
  • 1/4 pound of sausage (from our Butcher Box!)

What you do:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cook your sausage in the skillet and set aside roughly 1/4 pound to cool.
  3. Crack your eggs in a large bowl and whisk. Then stir in the peppers and broccoli (ask kiddo to dump veggies in!). When sausage cools, add this to the bowl.
  4. Ask kiddo (or husband!) to put muffin liners in pan… then dip the mixture in the lined cups.
  5. Bake until eggs are set and muffins look puffy (getting really technical here ha), roughly 20 minutes.

And a yummy way to serve those muffins… on some paleo bread (from the amazing Mason Dixon!) with a little cheese 🙂

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