Egg & Veggie Muffins

Serving Size: Breakfast or Lunch 2 muffins. Dinner 3 muffins

Ingredients

  • 1 Red and/or Green Bell Pepper
  • 3 Spring Onions
  • 4 Cherry Tomatoes
  • 1 cup Chopped Spinach
  • 6 Eggs OR 3 eggs + 3 servings Egg Replacement
  • 2 ounces Mozzarella or Feta Cheese
  • 2 dashes Hot Sauce and/or Curry Powder
  • Garlic Powder or Fresh Basil (optional)
  • Salt and Pepper to taste

Directions

  • 1 Preheat oven to 350° F
  • 2 Wash and dice pepper, onions, tomatoes, and spinach. Put in a large mixing bowl.
  • 3 Spray muffin pan with nonstick spray.
  • 4 Divide up the veggies evenly among the muffin cups.
  • 5 Light beat the eggs and spices together. Pour over veggies.
  • 6 Sprinkle each with cheese.
  • 7 Bake for 15-18 minutes or until tops are firm to the touch.
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