VEGGIE EGG MUFFINS
Breakfast
Ingredients:
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avocado oil spray to grease pan
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3/4 cup finely diced red bell pepper — about 1 small pepper
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3/4 cup finely diced green bell pepper — about 1 small pepper
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3/4 cup quartered cherry tomatoes — or grape tomatoes, about 1 cup whole tomatoes
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8 large eggs
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1/4 tsp kosher salt
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1/4 tsp dried basil
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1/4 tsp dried oregano
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Pinch ground black pepper
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Top with sliced avocado
Directions:
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Preheat oven to 350 and lightly coat a standard 12-cup muffin tin with oil.
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In a large bowl, whisk together the eggs,, salt, basil, oregano, and pepper until well combined. Chop veggies and set aside
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Divide red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).Then carefully fill each muffin cup three-quarters of the way to the top with the egg mixture.
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Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes and gently remove from the pan.
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If prepping for the week, store in resealable bag or place a few of them in an airtight container. Store them in the fridge for up to 6 days. Enjoy cold or pop in microwave.