Pumpkin, Pepper, and Sage Eggy Veggie Muffins

Now a fully competent adult, I can finally admit without guilt that I am NOT a morning person. I come alive at night and sleep is notoriously difficult for me. While working as an Integrative Nutrition Coach allows me more flexibility than most nine to fivers, I am still not ready to rise and shine without resistance.

I like to consider myself an early meal prep adopter thanks to my commitment to sleeping in. The only way I ever made it to work on time during my corporate career life was going old school. For years I used my night owl energy to pre-make myself breakfast, pack a lunch, and plan tomorrow’s outfit—just like mom did for me when I was a kid.

Today I am going to share with you the O.G. of easy mornings, my eggy veggie muffins. Packed with protein, vegetables, and yummy fall flavors, these easy to make muffins have everything you and your family need to get up and go.

Using classic seasonal pantry staples like organic pumpkin puree, red peppers, kale, and sage, these rainbow breakfast bites will warm your belly and your heart. They are also a great way to sneak in all the good stuff like for the pickiest of eaters.

Pumpkin, Pepper, and Sage Easy Eggy veggie muffins

ingredients:

• 10 eggs

• 1 cup pumpkin puree (Try the Tetra Pak vs. the canned stuff)

• 1/4 cup full fat coconut milk

• 1/4 cup of fresh sage chopped

• 1 zucchini chopped and diced

• 2 handfuls of chopped kale

• 1 red pepper diced or 1 tsp red pepper flakes

• 5 chopped scallions

• 1/2 tbsp garlic

• 1 tbsp olive oil

• 1/2 tsp nutmeg

• Salt + pepper to taste

Instructions:

1. Preheat oven to 350 and chop all of your veggies

2. Heat olive oil in a skillet over medium low heat

3. Add chopped scallions + garlic then sauté for 2 minutes

4. Drop in chopped zucchini + red pepper, season with s + p, and continue cooking 5 minutes stirring occasionally

5. While veggie mixture cooks whisk 10 eggs into a large bowl

6. Add coconut milk + pumpkin puree and whisk until fully combined

7. Remove veggies from heat, add sage, stir into mixture + let cool

8. Combine all ingredients together in the egg bowl

9. Pour eggy, veggie mix into a pre-greased muffin tin and bake for 20 minutes

10. Enjoy hot and/or refrigerate for breakfast, lunch, or even dinner on the go!

Abundantly,

BE.