Egg and Veggie Muffin

10 MINS PREP | 25 MINS COOK | 6 SERVINGS

INGREDIENTS

1 teaspoon olive oil

1 cup red bell pepper, diced

1 cup mushrooms

2 cups spinach, chopped

1 pinch garlic powder

1 pinch salt

5 eggs

DIRECTIONS

1. Preheat oven to 350 degrees. Line muffin pan with muffin liners or use cooking spray

2. Heat pan with olive oil. Add bell pepper and mushrooms and saute for 2 minutes or until soft. Then add spinach and cook for another 2 minutes. Season with garlic powder and salt. Set aside

3. Whisk eggs in a bowl and add in cooked vegetables. Stir to combine. Divide batter in muffin tin, about 6 total

4. Place in oven and bake for 20 minutes or until tops are firm to the touch and lightly golden brown

NUTRITION INFORMATION PER SERVING

Protein 6.2g

Total Fat 4.87g

Carbs 2.69g

Calories 80kcal

Fiber 0.88g

Sodium 126mg

Saturated Fat 1.43g

Fruits 0 servings

Vegetables 0.5 servings

Added Sugar 0g