VEGGIE EGG MUFFINS

Breakfast

Ingredients:

• 2 tbsp olive (to grease pan)

• 1 cup lightly packed baby spinach — chopped

•  3/4 cup finely diced red bell pepper — about 1 small pepper

• 3/4 cup finely diced green bell pepper — about 1 small pepper

• 3/4 cup quartered cherry tomatoes — or grape tomatoes, about 1 cup whole tomatoes

•  6 large eggs

•  4 large egg whites (helps make them more fluffy)

•  1/4 teaspoon kosher salt

•  1/4 teaspoon dried basil

• 1/4 teaspoon dried oregano

•  Pinch ground black pepper   

• Top with sliced avocado

Directions: 

• Preheat oven to 150 C and lightly coat a standard 12-cup muffin tin with oil.

• In a large bowl, whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Chop veggies and set aside

• Divide the spinach, 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.

• Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes and gently  remove from the pan.

• 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.