eat: breakfast egg muffins

i am not a morning person. 

my morning routine: 

6:45am // alarm goes off

7:15 am // i finally drag myself out of bed

7:45 am // get everything in the car- my school bag + lunch, nate's lunch, backpack, nap mat, + bun bun [the lovable bunny]

8:05 // wake nathan up

8:10 // nathan finally gets out of bed

8:20 // say bye to daddy + out the door

basically i do everything fast + half awake in the mornings. breakfast is typically a banana, yogurt,  english muffins, or a bagel in the car. so, when i found this recipe via easy paleo, we had to try them. any breakfast recipe that is on the go is speaking our groggy-morning language.

grocery list:

1 tbs olive oil

1 large sweet onion, finely chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 jalapeno pepper , finely chopped (optional, but we love the spicy)

12 large eggs, whisked

1/2 tsp black pepper

1/4 tsp sea salt

cheddar cheese (optional, we mixed this in at the end)

Preheat oven to 350 degrees. Saute onions in olive oil over medium-high heat for 2-3 minutes. Add peppers, + continue cooking for another 2-3 minutes. While peppers are cooking, whisk the eggs in a large bowl.  Once onions/peppers are cooked, remove from heat + let them cool for a few minutes.  Dump them into the egg mixture, + stir well, sprinkling in the salt + pepper.

Coat a large muffin pan with oil. Using a 1/4 C measuring cup, fill each muffin cup. Place in oven for 10-15 minutes. Remove them once the tops get high, fluffy, + golden brown. 

these have really become our favorite on the go breakfast. 

just pop them in the microwave + enjoy!