These low-carb breakfast egg muffins are great for meal prepping in advance. I use the recipe below to make breakfast for the entire week. I keep the muffins in the fridge and reheat two of them each morning. They are super simple to make and filled with my favorite veggies.
Start by sauteing onions and garlic in olive oil until the onions are tender. Add bell pepper, zucchini and mushrooms, remove from heat and toss in baby spinach. Let the veggies cool a bit, then add beaten eggs. Give that a good mix, pour the egg mixture into muffin tins and pop them in the oven.