Y’all, today I’m sharing with you my go-to breakfast meal prep recipe to help me make sure my busy schedule doesn’t get in the way of my nutrition🌿 Save this! Here’s what you’ll need to make Vegan Egg Muffins☀️ Prep time: 10 minutes • 3 Shallots • 1 1/2 cups tri-color bell peppers • 2 cups spinach (cut | chopped) • 2 cups diced tomatoes - I like kumatos! • Ground Vegan protein - traderjoes beefless crumbles are clutch for this recipe • 3 cups vegan egg substitute - I like to use justegg • A nice sprinkle of salt • Love (Recipe yields 12 muffins) Combine all ingredients in a mixing bowl, then scoop the mixture into a nonstick muffin pan. At 425F, bake your vegan egg muffins for 30 minutes. Let them cool for 10 minutes, then pack them into your containers for the week! Add a little salsa and guacamole. Et voilà✨Pro tip: if you prep them on a Monday - they’ll keep right on until Friday 💁🏾‍♂️. And on my day off, I like to garnish the bbs with microgreens and serve them wit...