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Monday breakfast inspiration: nutrient-packed egg muffin

An eggcelent choice…

Poached, scrambled, hard boiled, soft boiled, sunny side up, omelette, frittata… Technically you could make eggs differently every single day of the week. So, no wonder this nutrient-rich food has become my go-to breakfast on most days. How come I haven’t got bored of them? It’s all those tons of ways you can play with them, and I don’t mean juggling.

Try this super simple recipe and spice up your eggs with some extra nutrients to kick start your day.

What you need

3 whole eggs
6 spears of asparagus
2-3 mushrooms
4 cherry tomatoes
salt and pepper

How to make it

Preheat oven to 350 Fahrenheit. Beat the eggs in a bowl. Cut up the vegetables and add them to the eggs. Add salt and pepper.
Spray some olive oil into the aluminum foil muffin pan and pour the egg mix into each muffin cup evenly.
Bake for 19-22 minutes. (You can also check if it’s done by sticking a fork or wooden toothpick into it. It’s done when nothing sticks to it).