Egg and Vegetable Muffins

Egg and Vegetable Muffins
Found on Facebook from Lisa W.

Note: I just threw in some veggies, I didn't measure them, I just cut pieces and added them to the eggs in the muffin cups. So measurements are approximate.

Ingredients:
12 Eggs
About 3/4 cup diced Spinach
About 1/2 cup diced bell peppers
About 1/3 cup diced onions
Olive Oil

Directions:
Preheat oven to 350°F. Oil the muffin cups with Olive Oil or Pam Spray, whichever you prefer. Crack one egg into each cup, then with a fork whisk each egg slightly. Add some of the diced veggies to each one, and stir slightly with a fork. Place in the oven and bake for about 10-15 minutes, until eggs are firm and slightly browned around the edge. Enjoy right away, or you can freeze them and heat up in the microwave for a quick meal smile emoticon

Note: These are so easy and quick to make, you can add any kind of veggies you like. I will be adding jalapeños next time. You could even add bacon bits or precooked chicken pieces. I didn't season them or anything before baking, but you may want to.


Nutrition info Per muffin:
Calories: 89
Carbs: 4g
Fat: 5g
Protein: 7g
Sodium: 83g
Sugar: 2g