These gluten and dairy free muffins offer a good start for your morning. And, they are quick to fix!
Ingredients
8 eggs
1/4 cup dairy free milk of choice
(one option is “So Delicious Unsweetened Coconut Milk”)
1/2 cup deli ham, chopped
1/2 cup bell pepper, chopped
1/2 cup broccoli, chopped
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Instructions
Preheat oven to 350 degrees F. In a large bowl, whisk together all of the eggs. Add in dairy free milk and whisk until combined. Add in remaining ingredients and mix well.
Pour egg mixture evenly into a well greased muffin pan. Bake for 20 minutes or until cooked all the way through. Store in an airtight container in the refrigerator for one week.
—Provided by Mary Anne Roos
Egg Muffins
Click here to download a printable version.
–Provided by Mary Anne Roos