I love making Egg Muffins for the week, because they are quick, easy, delicious and versatile! You can really make them however you like!

I have mine as a mid-day snack, and either put them over sprouted grain bread or top them with Homemade Salsa - something I just recently discovered and LOVE!

These gems also freeze really well, so you can make a large batch at the beginning of the week, portion them out into baggies, freeze them, and grab them as you need them! I reheat mine in the microwave for a minute or two.

I adapted my egg muffins from Autumn Calabrese's Fixate cookbook, but added a thing or two with my favorite filling.



Servings: 6 (2 muffins/serving)
21 Day Fix Container Count: 1 Red

Ingredients:
12 Eggs, scrambled well
1 Jalapeño pepper, seeded and chopped finely
1 cup mushrooms,  chopped
1 Red Bell Pepper, chopped finely
2 green onions, chopped finely
Himalayan Sea Salt and Black Pepper to taste

Directions:
Preheat the oven to 375°F, and spray a 12 tin muffin pan with cooking spray - set aside.

Combine all ingredients, and mix well.

Divide the mixture up amongst the 12 muffin cups, and bake in the oven for 15-20 minutes.

Let cool, then carefully remove from the muffin pan, and portion 2 egg muffins into a baggie at a time. Freeze.

To reheat:
Place in microwave for 1-2 minus.
Top with homemade salsa,  or put over sprouted grain bread with a quarter sliced avocado!

What's your favorite Egg Muffin variation?