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Recipe of the Week: Quick & Easy Egg Muffins

January 7, 2016

Serves 12
Prep Time 20 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 8 eggs
  • 1 cup red pepper, chopped
  • 1 cup orange pepper, chopped
  • 1 cup yellow onion, chopped
  • 2 cups baby spinach, roughly chopped
  • 1 cup mushrooms, chopped
  • 4 cloves garlic, minced
  • Salt and pepper to taste

Directions:

  1. Chop all of the vegetables and set aside. Heat a non stick pan over medium heat with oil. Add peppers, onion, and a 1/8 tsp of salt. Saute for about 5 minutes. Add in spinach and mushrooms and cook for another 3 minutes. In the last 30 seconds, add the garlic. Season to taste.
  1. Whisk eggs in a large measuring cup. Add sautéed vegetables to the eggs. Pour egg/veggie mixture into greased muffin pan.
  1. Bake for about 18 minutes or until cooked through. Let cook in pan for a few minutes before removing. Store in airtight container in the fridge for no more than 5 days or immediately freeze for future use.

 

 

Filed Under: News, Recipes Tagged With: breakfast, eggs, recipe

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USA

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