Egg & Veggie Breakfast Muffins

Written By Tom Roberts

Sunday Prep, Monday Breakfast | Serves 6 (12 muffins) | ~16g protein per serving

Meat and vegetables. Little starch. No sugar. This is breakfast that actually fuels the day — 20 minutes on Sunday buys you a grab-and-go start to the week.

What You'll Need

Ingredients

  • 12 large eggs

  • 1 cup chopped spinach

  • ½ cup diced bell pepper

  • ½ cup diced onion

  • 4 oz cooked breakfast sausage, crumbled (optional)

  • Salt, black pepper, and garlic powder to taste

Instructions

  1. Preheat your oven to 350°F. Whisk the eggs with salt, pepper, and garlic powder.

  2. Divide the veggies (and sausage, if using) evenly into a greased 12-cup muffin tin.

  3. Pour the whisked eggs over the veggies, filling each cup about ¾ full.

  4. Bake for 18–20 minutes, until the eggs are set and just golden on top.

Nutrition (per serving = 2 muffins)

This week we're walking through the foundation of the CrossFit pyramid — why nutrition comes before everything else in the methodology, and what happens when you skip it — read the full article here.

Tom Roberts
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