Egg Muffins

Servings: 3

Serving Size: 2 Egg cups

Ingredients:

-6 eggs

-1/4 c. diced Red Bell Pepper

-1/4 c. sliced Mushrooms

-1/4 c. chopped Spinach

-1/4 c. diced Onion

-1/4 c. Cheddar Cheese

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Directions:

1. Preheat oven to 350 degrees

2.Crack eggs into bowl and whisk until beaten

3. Spray muffin tins with non-stick spray (should only need to use about 6 of the muffin spaces)

4. Place the desired vegetables into the muffin tin

5. Pour the egg mixture into each muffin tin, making sure to leave a small amount of space from the top so that the egg doesn't cook over.

6. Top with cheese

7. Bake for 15-20 minutes or until eggs become firm and fully cooked

8. Store leftover egg cups in the fridge

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Tips:

-If meal prepping, the eggs may not need to be cooked as long as they will cook further once they are reheated.

-Egg cups may be eaten cold, or warm