VEGGIE EGG MUFFINS

Perfect on the go breakfast option that is quick, easy, nutritious, & delicious!

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INGREDIENTS

• 2 oz of tomatoes, diced

• 2 oz of onions, diced

• 2 oz of bell peppers, diced

• 2 oz of jalapenos, diced (optional)

• 1 cup of spinach

• 1 tbsp olive or canola oil

• 12 eggs

• salt & pepper, to taste

• garlic & onion powder, to taste

• 2 cups of mixed cheese, shredded

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COOKING METHOD

1. Preheat oven to 350 degrees F.

2. In a medium sauce pan, sauté the tomatoes, onions, bell peppers, & jalapenos until soft.

3. Add in spinach & cook down until the spinach is soft or wilted.

4. In 12 cup muffin pan, use non-stick spray, or oil, to grease the pan.

5. Evenly divide the cooked vegetables into the 12 cups on the muffin pan.

6. In a large mixing bowl, whisk together the eggs, seasonings, & cheese.

7. Evenly pour the egg mixture into each cup on the muffin pan.

8. Bake for 20-25 minutes, or until the eggs are fully cooked.