I don’t know about you but I’m a big fan of filling breakfasts… unfortunately I’m a bigger fan of hitting the snooze button (more than once)! These egg muffins are amazing fresh but are the perfect make-ahead breakfast!

Ingredients

• Olive Oil
• 4 egg whites
• 2 whole eggs
• 1/2 cup almond milk
• 1/3 cup vegan cheese
• 1/2 cup-ish of chopped bell peppers (but go ahead and experiment here! I just used this because it was what I had on hand!)
• Salt

Directions

1. Preheat your oven to 350F
2. Grease about 6 slots in your muffin tin with olive oil (veggie oil or anything else works too)
3. Add your eggs and egg whites to a bowl and whisk
4. Add your milk, cheese and the veggie of your choice and mix together until its all incorporated.
5. Pour it into your greased muffin tin and cook for 20 minutes.

RE-HEAT INSTRUCTIONS:

You can do this one of two ways

1- Pop it in the microwave for 30-60 seconds

2-OR If you have more time in the morning, preheat your oven to 350F and warm them for about 2-5 minutes.

ENJOY!!