In addition to being a simple and handy breakfast, these muffins also work great for anytime snacks. They are also super versatile because the veggie and protein options are endless.
Grease 12 muffin tins with one tablespoon of avocado oil (or oil of your choice) and set aside. You can also use a silicone pan, silicone liners, or paper muffin liners for this step.
Heat a large skillet over medium heat and add one Tbsp. avocado oil. Add onion and garlic and saute for 3 minutes, until slightly translucent.
Scoop a heaped tablespoon of sauteed vegetables into greased muffin tins evenly, using up all the vegetable mixture. The vegetables should fill up about 3/4 of the cup.
Recipe by Whole Life Challenge® at Easy Egg and Veggie Breakfast Muffins https://www.wholelifechallenge.com/easy-egg-and-veggie-breakfast-muffins/