Veggie Egg Muffins with Dandelion Greens

It's no secret that I love eggs. I eat them for breakfast, lunch, and dinner, in any shape, size or form. My only issue with eggs, is that they take time to make and you need to sit down and eat them while they're warm. Not great for busy mornings when you’re trying to squeeze in a yoga class before work. Other than overnight oats in a mason jar, I have yet to find another breakfast that checks all the boxes as well as egg muffins. Not to mention, the combinations of veggies and herbs you can add are endless so it's hard to get sick of them!

Mushrooms and red peppers are two of my longtime favorite egg companions. Instead of opting for spinach or kale (been there, done that), I added dandelion greens, the ultimate spring and early summer green. Dandelion greens are full of vitamins A, K, C, B6, thiamin, riboflavin, and folate. Plus, minerals such as calcium, iron, potassium, and manganese. Not to mention, it's a good idea to switch up your greens every once in a while. Kale is great, but it's not the be-all and end-all of greens!

Ingredients

• 8 eggs

• 1/2 red pepper, diced

• 10 crimini mushrooms, brushed and cut evenly

• 1 cup dandelion greens, washed and chopped roughly

• 1/4 cup shredded cheese, optional

• Dill and parsley, washed and roughly chopped, to taste

• Salt and pepper

Instructions

1. Preheat oven to 350 degrees

2. Grease a muffin pan or fill muffin wells with liners

3. Whip eggs together in a large bowl, adding a dash of water

4. Add diced red pepper, mushrooms, dandelion greens, cheese, herbs, salt and pepper to taste

5. Mix together and pour evenly into muffin wells, leaving 1/2" to allow for eggs to rise

6. Bake for 15-20 minutes, until eggs become fluffy and just golden

7. Allow to cool for 5 minutes before transferring to cooling rack

8. Serve warm or store in a Tupperware for up to 3 days