Sunday, November 8, 2015

Egg and Veggie Muffins

These made the PERFECT bfast / morning snack!!  I looked forward to it from the time I baked these to each am when I could eat them!!  You can just grab them on the go!!  Tasted even better with some salsa on top!!

3 servings (4 muffins = 1 serving)  Per Serving: 1 Red, 1 Green


3c Mixed vegetables (I used sliced cherry tomatoes, mushrooms, broccoli, and bell peppers)

6 Eggs

Prep a 12 cup muffin tin with cooking spray and preheat the oven to 350 degrees.

Dice your choice of vegetables.   Beat eggs in a bowl and then mix in vegetables.

Pour the egg and vegetable mixture into your prepared muffin tin.

Bake at 350 for 15 minutes, or until eggs are cooked through.

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