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Whole 30: breakfast muffins

Whole 30 is almost done! I literally cannot believe it! I can’t express enough how awesome this journey was for me and all the things I’ve learned about myself (which I will be writing a separate post about) AND the physical changes I’ve made! We’ve made some really exciting stuff during this month and these breakfast muffins are definitely nothing short of amazing!!

We ended up making wayyyy more than we needed but the best part about these breakfast muffins is that they are so easy, convenient, and perfect for on the go! Just heat them up 45 seconds and head out the door:)

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Breakfast Muffins 

[MAKES 22-24]

  • 16-18 eggs
  • 2 bunches of scallions
  • 6 diced bell peppers (we used yellow, orange, and red)
  • 1 yellow onion
  • 1 box of white mushrooms
  • 2 packs of turkey bacon (applegate)
  • 1/2 pack of hash browns (alexia)
  • 1/2 pack of spinach
  • 2 teaspoons cayenne pepper
  • 1 tablespoon cumin
  • 2 tablespoons garlic powder (i love garlic–this may be too much for some people)
  • 1 tablespoon of seasoning salt
  • 1 tablespoon pepper
  • ~ italian herb seasoning to top it off

**The spice measurements are NOT exact…I’m really bad at measuring and kinda just throw things together**

Directions: 

  1. Preheat oven to 425
  2. Cook turkey bacon (15 mins or until crispy)
  3. Cook the hash browns (about half way until they are browned a little)
  4. Sauté mushrooms and spinach together until slightly tender
  5. Whisk together eggs and spices with all ingredients (except hash browns) in a large bowl
  6. Using a muffin tin, line the bottoms with a thin layer of hash browns (enough to cover the bottom)
  7. Pour egg mixture evenly all the way to the top of each muffin tin
  8. Cook for 30ish minutes until the mixture is cooked all the way through
  9. Let them cool for 5-10 minutes and enjoy!

 

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Hope you enjoy!

xoxo

Kelsey

 

 

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