Check out this delicious and nutritious recipe for Egg and Vegetable Protein Muffins! Perfect for meal prepping and a quick breakfast on-the-go. With sautéed onions, kale, mushrooms, and garlic mixed with eggs, these muffins are packed with protein and veggies. Make a batch today and store in the fridge or freezer for easy, healthy meals all week long!
Preheat oven to 350 degrees Fahrenheit. Rub large 6-muffin tin with melted ghee.
Sauté onion in ghee until softened, approximately five minutes. Add garlic, kale, and mushrooms and cook down for ten minutes more. Season with salt and black pepper. Evenly distribute among the muffin cups.
Whisk eggs in a large bowl and season with salt and black pepper. Pour evenly over the 6 muffin cups.
Bake for approximately 15 minutes or until the eggs are set. Cool for ten minutes and then remove from tins. Store in the fridge for use in three days or freeze for later use.
