Healthy, kid-friendly food recipes

Egg and Veggie Breakfast Muffins

Egg and Veggie Breakfast Muffins


10-12 eggs (free range is recommended)

2 slices of sprouted bread ( I used Ezekiel)

1 diced celery stalk

½ cup of diced spinach

2 grated potatoes

¼ cup of diced mushrooms

1 TBSP coconut oil

Salt and pepper to taste

Put grated potatoes to cook/saute in pan.  Preheat oven at 350*.  As potatoes are browning, add coconut oil to help from sticking to muffin pan.  Once potatoes are browned/crisp, add veggies to mix.  Cook for 5-10 minutes to allow mix to cook together.  While mix is cooking, oil muffin pan(s) or add cupcake liners.  Break bread up into pieces and add the muffin pan.  Then add a spoonful of the veggie mixture to the bread.  Mix eggs and pour a small amount to each “muffin”.  Add salt and pepper to taste.  Leave space for them to rise during baking.  Place into oven to bake for 15-20 minutes or until the center is clean when poked with a toothpick.

Please note:  Feel free to use any veggies you would like.  This is our preference.

Makes 12-18 medium or 24 small muffins.


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