Back to school time is quickly approaching… Ugh! Although I am soaking up every last second of summer I do need to prepare somewhat for back to school. And also mentally prepare for the chaos to begin!

These little egg muffins will be my go to quick breakfast for those busy mornings. I make a batch or two on Sunday and have them to grab for the week.

You can use any veggie combo you like. I also topped mine with fresh salsa, but you easily skip that and add fresh avocado slices or hot sauce. Or just eat them plain!

Makes 12 muffins

Ingredients

• 10 large eggs
• 1/4 cup milk of choice
• 1/2 tablespoon olive oil
• 1/2 teaspoon baking powder
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 1 cup zucchini, shredded
• 1/2 cup carrots, shredded
• 1/2 cup red pepper, diced
• 1/3 cup feta cheese

Directions

1. Preheat oven to 375. Spray muffin pan with cooking spray and set aside.  
2. In a bowl combine all of the veggies and feta cheese. Fill each muffin tin with the veggies about 2/3 full.  
3. In another bowl whisk the eggs, milk, olive oil,baking powder,  Italian seasoning, salt, and pepper.  
4. Fill the muffin tins with the egg mixture.  
5. Bake for about 25-30 minutes.
   

Enjoy!