Egg Muffins with Ham, and Cauliflower and Sweet Potato Rice​

It's been a while since I made some egg muffins for my mom's breakfast prep, so I came up with this one to change things up. The egg muffin is an extremely simple on-the-go breakfast option to prep and you can make it to your liking. This time I went real simple (or lazy) and got some already riced veggies, onions, and some Applegate ham, but you can choose whatever fillings you like in your eggs. Not only were these super easy to whip together, but they turned out smelling and looking amazing too! I am pretty confident my mom will enjoy eating these for breakfast all week.

Egg Muffins with Ham, and Cauliflower and Sweet Potato Rice
Ingredients:

• 6 slices of ham, sliced into bits (I used Applegate ​brand)
• 2 cups Riced Veggies Cauliflower & Sweet Potato
• ½ tsp salt
• ½ tsp garlic powder
• ½ onion, diced
• 8 eggs
• 1-2 tsp coconut oil for sauteing, plus extra for greasing muffin cups

Directions:

1. Preheat your oven to 400 degrees and grease a 12 cup muffin tin well with coconut oil to prevent sticking.
2. Heat a medium or large skillet over medium heat and add 1-2 tsp coconut oil to the skillet. Add the onion, cauliflower and sweet potato rice, and a dash of salt. Cook and stir for about 2-4 minutes (cook rice until soft), then remove from heat and set aside.
3. In a large bowl, whisk together the eggs, salt, garlic powder, and ham bits. Then, pour the entire ham mixture into the eggs and combine.
4. Fill muffin cups with onion and rice mixture on the bottom, then top with egg mixture until ¾ of the muffin cup is full. 
5. Bake in the preheated oven about 15 minutes, or until the eggs are set and the muffins just begin to brown.
6. Remove from oven and let cool a few minutes before serving. If making ahead, you can refrigerated them in a sealed container for up to 5 days. Enjoy!