Egg Muffins
Ingredients:
Olive Oil or
Coconut Oil
6 cage- free eggs
1 cup chopped
spinach
¼ cup diced red
onion
½ cup sliced mushrooms
½ cup chopped bell
peppers (any color)
(any other
vegetable you would like to include)
Directions:
Preheat oven to 350
degrees. Lightly grease an egg muffin
tin with olive oil spray.
Add in 1 tbsp
coconut oil to heated pan. Let the oil
melt. Add in onions, mushrooms, bell
peppers, and other vegetables to the pan (in that order). Sautee these vegetables together until almost
cooked. Add in spinach. Let the spinach heat for about 1 minute. Take the sautéed vegetables off of the heat.
Pour an even amount of vegetables in to between 6 and 12 muffin tins (depending
on how much you have made and muffins you would like to make). Do not fill the tin over ¾ high.
Wisk together all six eggs. Dump the wisked eggs into each muffin space
filled with vegetables. Fill until the
vegetables are covered. Plan for about ¾
egg per muffin.
Put in
the oven and let cook until egg is cooked through. Approximately 20 minutes.
.JPG)
