Breakfast Egg Muffin Cups
Breakfast Egg Muffin Cups
Ingredients
1 bell pepper, diced
1/4 red onion, diced
1 cup diced baby tomatoes, diced
1 big handful spinach, chopped
12 eggs, whisked together in a large bowl
1/2 teaspoon salt
1/4 teaspoon garlic powder
black pepper
Directions
Preheat oven to 350 degrees and spray a 12 cup muffin pan with oil.
Heat a pan over medium heat with a teaspoon of oil
Add bell pepper and sauté for about 2 minutes
Add the onions and tomatoes and saute for another 2 minutes
Add spinach, salt, pepper and garlic power. Stiry until the spinach wilts slightly and then remove from the heat.
Spoon veggie mixture evenly into the bottom of each muffin cup
Whisk together the 12 eggs and pour evenly into each muffin cup
Bake for 22-24 mins. The center should be set (not watery). They will appear very fluffy at first.
*You can use 2 cups of any of your favorite veggies! I love using mushrooms and jalapeno too.