Breakfast can totally be full of flavor and spice! I am not a boring breakfast person, so I aways look for ways how to make it fun. The more variations I have for my hubby and I, the better! So here is something quick and easy; something you can prep for the entire week and heat up in the morning on the go anytime!
- 3 whole large eggs
- 1 cup egg whites
- 1 Tsp olive oil
- 1 medium tomato chopped
- 1/2 yellow bell pepper chopped
- 1/2 red bell pepper chopped
- 1/2 cup sweet onion chopped
- 1 cup baby portobello mushrooms chopped
- 1/2 cup celery chopped
- 1 tsp minced garlic
- bacon bits to garnish
- vegan dairy-free mozzarella cheese to garnish
- garlic powder, basil, dill, salt and pepper to taste
In a large skillet over medium heat sautée chopped yellow bell pepper, red bell pepper, onions, and celery in olive oil and minced garlic for 5-7 minutes. Add chopped tomato and mushrooms and cook for additional 2 minutes. In a bowl, mix whole eggs and egg whites together and whisk with seasonings and salt and pepper to taste.Pour sautéed veggies into the same bowl and mix well together. Preheat oven to 350 and grease 12-slot muffin pan with cooking spray. Pour egg/veggie mix evenly into muffin pan. Garnish each muffin mix with bacon bits and vegan cheese. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked. Cool and serve!