For as much as we Americans are fabled to eat, there is one meal we are surprisingly likely to skimp on: breakfast. In many households, the chaos of mornings often lead us to reaching for the easiest thing possible, processed foods. By making this recipe ahead of time you can be prepared for the frenzied mornings and avoid reaching for those quick packaged foods.
Stop reaching for those calorie-dense packaged breakfasts and start indulging in these delicious make-ahead muffins.
5 cups mushrooms, sliced
4 cups broccoli cut into small florets
1 1/2 teaspoons thyme
1 1/2 teaspoons sea salt
3 tablespoons olive oil
Preheat oven to 350ºF. Add veggies to a large bowl, and mix with oil and thyme. Place veggies on a roasting tray, and roast for 20 minutes (rotate at 10 minutes). Prep muffin pan with baking cups or liners. In the same bowl that the vegetables were prepared in, crack all the eggs and add the sea salt. Beat until well mixed. Remove veggies from oven and distribute evenly into muffin tray. Pour eggs into cups with roasted veggies. Bake muffins for 10 minutes, then rotate tray.
Bake another 10 to 15 minutes, until the tops seem mostly set. Let rest, then enjoy.