Ingredients
- 1 tablespoon olive oil
- 1 cup red pepper measured after chopping
- 1 cup green pepper measured after chopping
- 1 cup yellow onion measured after chopping
- 2 cups baby spinach – roughly chopped measured/packed before chopping
- 1 cup mushrooms measured before chopping
- 2 cloves garlic minced
- salt to taste
- 4 whole eggs
- 4 egg whites
- hot sauce optional for drizzling on top!
Instructions
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Preheat oven to 350 degrees F.
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Grease a standard non-stick 12-slot muffin pan with cooking spray and set aside.
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Heat a large non-stick skillet over medium heat.
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Once hot, add in oil, red pepper, green pepper, and onion.
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Saute 5-7 minutes, or until peppers are tender.
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Add in spinach and mushrooms and cook for an additional 2 minutes.
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In the last 30 seconds, add in minced garlic.
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Season with salt and remove from heat.
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Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
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Stir in cooked veggies.
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Pour the egg/veggie mixture evenly into the prepared muffin pan.
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Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
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Cool slightly and serve immediately!
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Leftovers can be stored in an airtight container in the fridge for about 4 days.
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These may also be frozen.
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To reheat, pop them in the microwave until warm.
Nutrition – per muffin
Calories: 50kcal | Carbohydrates: 3g | Protein: 4g | Fat: 2g | Cholesterol: 62mg | Sodium: 47mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 995IU | Vitamin C: 28.5mg | Calcium: 20mg | Iron: 0.6mg
