Veggie and basil egg muffins
Cupcakes and muffins
Fill a bunch of muffin cups with half a dozen beaten eggs and a handful of veggies, set to cook in the oven for 20 minutes, go take a shower and voilà! A delicious low-carb, gluten-free and protein-rich breakfast that you'll love biting into. No fuss, no hassle, and you can keep them in the fridge to have on hand for the rest of the week. They're great as an on-the-go breakfast option too.
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