chopped veggies of your choice (onion, tomato, spinach, peppers, mushrooms..etc)
Olive oil or Coconut oil
Salt, pepper and garlic powder, parsley (optional)
Preheat the oven to 350˚ and oil (with olive or coconut oil) 12 cups in a standard-size muffin tin. Meanwhile, sauté a small chopped onion with a little oil. Once that's done, add diced veggies to the pan and sauté until cooked through.
Whatever you use, cut it small so it cooks quickly and fits in the pan. Remove from the heat and divide the cooked vegetables between the prepared muffin cups.
Crack a dozen eggs into a mixing bowl, season with salt, pepper and garlic powder, and break up with a whisk, mixing as if you were going to make an omelet. Pour the eggs over each prepared cup and place in the oven. Bake until just set, about 15-20 minutes, depending on your oven. Serve with a splash of hot sauce and a sprinkle of parsley.
Keep left over muffins in the refrigerator and reheat through the week for a quick breakfast on the go. You can also smash them up and fold into a tortilla. This dish is gluten free and dairy free!