Who has time to create a tasty, healthy breakfast in the morning? You\u2019re sleepy, and all you can think about is downing your first cup of coffee and getting to work on time. Sometimes it\u2019s just easier to grab a donut and go!\u00a0 Well, your days of morning sugar rushes are over! We\u2019ve got a recipe for veggie-filled egg muffins that will completely change your morning routine for the better. These little babies are packed with veggies and protein that will give you enough energy to make it to lunch.\u00a0 Didn\u2019t wake up in time to eat at home? Still not a problem. You can make these veggie-filled egg muffins at the beginning of the week and keep them in your fridge for a quick, grab-and-go breakfast. You can heat them up in a microwave or toaster oven when you get to work and impress all your coworkers with your cute, healthy meal!\u00a0 Another great thing about this recipe is how easy it is to make. You absolutely do not have to be a Michelin-starred chef to master this dish! Just mix all the ingredients together in one big bowl, pour them into some muffin tins, and you\u2019re good to go!\u00a0 This is also a very customizable dish. The recipe calls for spinach, mushrooms, tomato, and onion to be mixed in with the eggs, but if you want to play around, go for it! Add some sausage or black beans for an extra protein boost, or sprinkle in some shredded cheese for a layer of savory goodness.\u00a0 Play around with different combinations every week to keep things from getting boring!\u00a0 The trickiest part of this recipe is separating the eggs, and even that\u2019s no big thing. Get two bowls, and place them side by side on your countertop. Gently crack each egg so that it splits cleanly in the middle. Carefully pour the yolk into one half of the eggshell, and let the white pour out into one of the bowls. Don\u2019t throw out the yolk! Keep them in the second bowl, so that you can add them in at the end.\u00a0 Mix all your veggies, salt, and pepper into the egg whites, then pour the mixture into greased muffin tins. Do not skip greasing the muffin tins! If you do, your egg muffins will stick and all this work will be for nothing!\u00a0 Once each muffin tin has an equal amount of the egg white mixture, drop a yolk into each one. The egg yolks will be just set when their done baking, which adds an extra layer of decadence. Of course, if you don\u2019t want to go through the work of separating eggs, just mix everything together at the beginning. Again, whatever works best for you!\u00a0 Bake these in a 350-degree oven for 25-30 minutes and voila! You\u2019ve got breakfast for the whole week! Keep them in an airtight container for up to 5 days, then sit back and relax. You\u2019ve got a healthy, productive week ahead of you!