My plan for Mother’s Day is to pack a simple picnic and bike ride to the park to eat, breathe and play. Then I want to come home and plant my garden while my kids laugh and play in the back round. It’s a simple plan, but it completely lights me up! I love being in nature, being with my family and eating good food. Really that’s all it takes for me.
These Western Egg Muffins are ideal for a picnic (or any type of pack-and-bring meal). They are delicious, warm, cold, or room temperature which makes them super versatile.
Often times I’ll make some version of this egg muffin during my weekend meal prep. This way I have a super easy and delicious, protein-packed snack ready to go at all times.
If you don’t like ham, you can swap in some kalamata olives. I find they provide the same rich, salty flavor you get from the ham so they make a great substitute.
Let me know if you give them a try, I’d love to hear what you think. And as always, the step-by-step video is below, for those who like the visual! xo
Western Egg Muffins
- 12 eggs
- 1 small bell pepper diced
- 1/4 cup diced onion
- 2 ounces diced ham steak
- Salt and pepper to taste
- Pre heat oven to 350 and spray a 12-cup muffin pan with cooking spray (or brush with coconut oil).
- Whisk eggs season with salt and pepper. Pour in to muffin tins and then evenly sprinkle in toppings.
- Bake for 18-20 minutes. Enjoy!