Prepping breakfast egg muffins (or my husband calls them breakfast quiches) for the week 💚 This isn’t a particularly special or different recipe, it just gives us something in the morning that’s quick (we keep them in the freezer and pop them into the microwave when we want one). They’re delicious with a little drizzle of hot sauce too! Recipe: - 1/2 cup of flour (we make fresh, milled flour) - 12 eggs (works out to about an egg per cup) - 1/8 cup of almond or oat milk - assortment of veggies; we used freeze dried spinach, mushrooms, cherry tomatoes, and green pepper - grated parmesan cheese - any herbs you may like; dill or chives are great! - healthy pinch of salt and pepper Pour into baking cups in a muffin tin and bake for 20 minutes at 350 degrees. cookingfromscratch freezedrying itswhatsforbreakfast LTKU LTKFamily LTKHome