Breakfast egg muffins on the go

Sometimes we need a little variety at breakfast time. But any ingredient can make that difference. This breakfast can be made in advance if you are in a hurry and just heat it up in the morning and you are all set. It's good, healthy and it's very easy to make, and the ingredients can be any that you have in your fridge or pantry. A fun way to make an omelette that will be practical and tasty. It's packed with veggies and protein, I was lucky here since my husband is a vegetarian and still eats eggs but if you are vegan a good option would be to use Ener-G Egg Replacer or another egg substitute.

Breakfast muffins omelette

INGREDIENTS:

1 bell pepper, chopped

1 small onion, chopped

6 asparagus, chopped

2 cups mushrooms, chopped

6 Eggs

2 epazote leaves, washed, drained and minced

1 pinch of salt and pepper

1 tbsp olive oil

50 grams of cheese of choice (mozzarella, shredded or something like that)

12 slot muffin tin

Spray olive oil

1 avocado, sliced as garnish

INSTRUCTIONS:

Preheat the oven to 390°F.

In a pan heat the olive oil and saute the bell pepper, onion, asparagus and mushrooms. Season with salt and pepper. Remove from the heat.

In a mixing bowl add the eggs and shredded cheese to the mix of cooled down vegetables, mix well.

Grease the muffin tin with spray olive oil to avoid sticking.

Pour the egg mixture evenly into the muffin slots.

Put the tray in the oven and cook for 15-20 minutes or until the tops are brown and firm to the touch.

Take the tray out of the oven and leave in the muffins for about 5 minutes until they cool down a little bit.

TO SERVE:

Place 3 muffins on a plate, a perfect size for a full breakfast. Add avocado slices as a garnish, which will also give extra flavor. Enjoy!!

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Muffins de huevo vegetarianos

INGREDIENTES:

1 pimiento verde, cortado

1 cebolla chica, picada

6 espárragos, cortados 2 tazas de champiñones, cortados 6 huevos 2 hojas de epazote, lavado, desinfectado y picado Una pizca de sal y pimienta

1 cucharada de aceite de oliva

50 gramos de queso de tu elección (puede ser mozzarella rallado)

1 charola para 12 muffins

Aceite de oliva en aerosol

1 aguacate, rebanado

INSTRUCCIONES: Precalienta el horno a 200°C

Calienta el aceite de oliva en una sartén y saltea el pimiento, cebolla, espárragos, champiñones con el epazote hasta que estén ligeramente dorados. Sazonar con sal y pimienta y retirar del fuego.

Agrega los huevos y el queso a la mezcla de vegetales fría y mezclar hasta integrar.

Rocía la charola para muffins con aceite de oliva en aerosol para evitar que se peguen.

Vacía la mezcla de huevo con vegetales en la charola equitativamente.

Poner la charola en el horno y cocinar los muffins de 15 a 20 minutos o hasta que estén firmes y ligeramente dorados. Dejar enfriar por 5 minutos y sacarlos de la charola.

PARA SERVIR:

Sirve en un plato 3 muffins, que equivalen a una comida completa y acompañar con rebanadas de aguacate para un sabor más completo.

#vegetarian #fresh #food