Egg Muffins
Hello Guys!! Getting back on track after Thanksgiving is always a little bit tough, but here is an easy recipe that is packed full of nutrition, easy to make, and is sure to be a pleaser, even when you have family over for the holidays! By the way, only a few more weeks until Christmas!!! Ok, so here it is!
10 - 12 eggs1 chopped tomato
1/2 chopped onion (large)
1 cup of spinach, chopped
1 chopped red bell pepper
Herbs of choice (I used Rosemary, Oregano, Garlic, Pepper)
Preheat the oven to 350 degrees Fahrenheit, chop all vegetables. Cook veggies in a pan on high heat for 5 minutes, or until onions are golden brown and spinach is dark and shriveled. All veggies should be soft. Mix veggies, eggs, and herbs in a large mixing bowl. Grease muffin tin with unsalted butter and pour mixture evenly into the tin up to half an inch from the top of each cup. (Mixture will rise.) Cook for 30 minutes or until egg mixture is firm. Makes about 12 muffins.
Serve fresh and hot, or let cool and freeze for later! Again, things always taste better when you share them with someone you love! This recipe is easy to prepare ahead of time and reheat for a quick bite on those busy days when you might *ah!* skip breakfast. ;)
Hope you guys are having a great week and that you enjoy this recipe! Super easy and delicious, just how I like my food! Not to mention fantastically healthy for you!
P.S. Don't forget to check back tomorrow for another workout!!
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