VEGGIE EGG MUFFINS
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
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.