Ready for a take on a muffin to impress even the most sophisticated breakfast chef? We love this protein-packed breakfast for making nutritious, satiating eggs so portable. Corn and chiles add oomph. Pair one or two muffins with a banana and you'll have enough energy to last all morning.
Submitted by Pam Anderson – www.threemanycooks.comIngredients
12 large eggs
1/2 cup Green Valley Lactose-Free Plain Kefir
1/4 tsp. salt and ground black pepper
1 cup corn (fresh or frozen) coarsely chopped
1 cup of chopped romanesco (can sub for broccoli or any other preferred veggie!)
1 cup of chopped mushrooms
1/4 cup each: chopped fresh cilantro and thinly sliced scallions
Instructions
Adjust oven rack to middle position and heat oven to 375º. Spray a 12-cup muffin tin (with cups of 1/2 cup capacity) with vegetable cooking spray.
Beat eggs with kefir, salt and several grinds of pepper.
![](https://greenvalleylactosefree.com/wp-content/uploads/2023/11/RECIPES-BREAKFAST-Internal-on-the-go-egg-muffins-eggs_620X300.jpg)
Stir in corn, mushrooms, romanesco and scallions, reserving some of each for the tops.
![](https://greenvalleylactosefree.com/wp-content/uploads/2023/11/RECIPES-BREAKFAST-Internal-on-the-go-egg-muffins-add-corn_620x300.jpg)
Pour egg mixture into muffin cups to 2/3 full.
![](https://greenvalleylactosefree.com/wp-content/uploads/2023/11/RECIPES-BREAKFAST-Internal-on-the-go-egg-muffins-pour_620x300.jpg)
Bake until golden brown and puffy, 18 to 20 minutes. Turn onto a wire rack. Serve. (Can be refrigerated for several days; microwave to warm.)
![](https://greenvalleylactosefree.com/wp-content/uploads/2023/11/RECIPES-BREAKFAST-Internal-on-the-go-egg-muffins-finished_620x300.jpg)