This recipe requires very little prep time. Choose the veggies of your choices and chop to your desired size. Spray a muffin tin with avocado oil spray and fill each muffin tin about ¾ of the way full with veggies. To bake the perfect dozen, mix 6 whole eggs and 4 egg whites. Pour egg mixture over your veggie filled muffin tins. Bake at 425 for 12-15 minutes depending on how crisp and golden you want the outside to be.

You can enjoy this with salsa, pico de gallo, and even a dallop of guacamole. Serving it on a bed of arugula bumps up the fiber, making this savory breakfast one with lasting power. On its own, this is a gluten-free, high protein breakfast option. Paired with a delicious slice of sourdough or olive ciabatta, this is a breakfast that is sure to please your savory palette. If you are on Instagram, check out this reel sharing how I made this recipe!