I bet a lot of us are nostalgic for slow morning when we were able to have some coffee, read a book, and make breakfast whenever we got around to it.
These days, there just doesn't seem to be enough time to do it all, let alone make a full meal in the morning.
Wave Soda has a solution for that!
In today's post we bring you a simple and tasty egg muffin recipe that cooks in just 30 minutes and can be taken on the go.
You're busy, I get it! So let's just jump right in.
I love this recipe because you still get all of the nutrients and taste that you would with a sit-down breakfast.
- 4 scallions, minced
- 2 carrots, shredded
- 1/2 red pepper, minced
- 1/2 zucchini, shredded
- 14 egg whites
- 4 whole eggs
- 1/2 tsp basil
- 1/4 tsp oregano
- dash sea salt and pepper
This haul will produce 12 servings of egg muffins, which is totally rad because these muffins can either be shared or frozen and enjoyed at a later date!
As a healthy soda brand, we love this fast but healthy option for breakfast.
These muffins take a little bit longer that some scrambled eggs, but they require little-to-no supervision, which means you can grab a morning Wave Soda and get ready for your day while these tasty treats cook.
1. Preheat oven to 375 degrees Fahrenheit. Coat a muffin tin with non-stick
2. Combine and mix vegetables in a big bowl and then fill each muffin tin 2/3 full with the vegetable mix.
3. Whisk eggs and seasonings together and then pour eggs into each muffin tin, filling them the rest of the way up.
4. Bake 30 minutes, or until muffins have risen and are slightly brown.
You can keep these egg muffins in the fridge for up to one week, or you can freeze them and then thaw in the fridge about a day before you would like to have them.