Breakfast Egg Muffins
Ingredients: -1 cup chopped mushrooms -1 cup spinach -1 cup bell pepper -6 Eggs Directions: -Prep a 12 cup muffin tin with cooking spray and preheat the oven to 350 degrees. -Dice your choice of vegetables to the equivalent of filling 3 green containers, or roughly 3 cups. -Beat eggs in a bowl and then mix in vegetables. -Pour the egg and vegetable mixture into your prepared muffin tin. -Bake at 350 for 15 minutes, or until eggs are cooked through. -Store in the fridge and heat up in the microwave for about 30 seconds when ready to eat. Makes 3 Servings 21 Day Fix: you get 4 WHOLE MUFFINS as your serving! Per Serving: 1 Red, 1 Green |
Photo Credit M. Bower