Breakfast Egg Muffins
-1 cup chopped mushrooms
-1 cup spinach
-1 cup bell pepper
-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