Egg-muffin-blog3Breakfast gets boring – we get ya.  We also get that winning at breakfast can make us feel like we struck gold.  It’s a really important meal and dang it, it’s get lost in the shuffle.

What if we told you that you could have nutritious, tasty AND fast all in one?

Egg-muffin-blog1Then what if we told you that you could basically open your fridge, grab any veggies (that might just go bad if you didn’t), mix them up, pop in the oven and WHAM – breakfast.

Egg-muffin-blog2That’s what we thought.  So here’s the recipe but I have to tell you – you can take the ‘science out of it and just mix ‘er up.

Preheat oven to 350

6 eggs = about 6 muffins
Eggs (however many muffins you’d like to yield)
1 bell pepper
1 cup of mushrooms
1/2 chopped basil
Salt and pepper to taste

Line muffin tins with coconut oil, scramble ingredients (and remember – the sky is the limit), pop into tins and bake for 20-22 minutes and enjoy!