Egg Muffins | Perfect Meal Prep Breakfast

Egg muffins are a quick and healthy breakfast as part of the ideal meal prep breakfast. This gluten-free muffin packs enough protein to keep you full all morning. Ingredients 🥬 12 large eggs 1 cup fresh herb leaves my favorite: dill, parsley, cilantro, basil, chives. All the soft ones. sea salt pepper 1/2-1 cup grated mozzarella cheese Instructions ✏️ Preheat oven to 350F. Crack eggs into a big bowl and whisk until not longer "snotty". The longer you wisk the more liquid it becomes. Destalk herbs and finely chop herb leaves. Add to whisked eggs. Add sea salt & pepper to eggs and whisk vigorously until well combined. Line a muffin tin with silicone muffin liners (*see notes) and divide egg mix into all muffin liners. Then sprinkle some mozzarella cheese on top of each muffin. Bake for 18-20 minutes or until eggs are set. They will form a dome at first and then flatten while they cool. Enjoy immediately or once completely cooled store in an airtight container in the fridge for up to 4 days or freeze in a silicone bag. To defrost, place in the refrigerator overnight, then either microwave or place in the 350F oven for 3-5 minutes. Printable recipe 🖨 https://greenhealthycooking.com/herb-egg-muffins/