Veggie and Egg Muffins
This dish is great for a grab-and-go breakfast or as a snack throughout the day. 2 muffins = 1 serving. They store well and can easily be reheated. Store covered and in the fridge.
Ingredients (I usually half the recipe, but here is the whole):
12 eggs
1 cup of chopped spinach
1/2 cup of diced bell peppers
large handful of diced green onions
whisk together and place into a muffin tin. The muffin tin should be sprayed with olive oil or another "non-stick" option. These buggers can be a pain if you don't spray the pan! Bake for 15-20 minutes at 400 degrees or until firm.
21 Day Fix Container Equivalents= 1 Red and 1 Green per 2 egg muffins
**Whole 30 approved
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