Autumn shows how to make her Vegetable Egg Cups, a delicious breakfast recipe from the 21 Day Fix EXTREME Nutrition Plan. These healthy egg muffins are easy to make and are a great grab-and-go breakfast. Extra vegetable cups can be stored in the fridge and reheated in the microwave. Two egg cups are equivalent to 1 red container and ½ green container.
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Vegetable Egg Cups
These easy Vegetable Egg Cups are a great grab-and-go breakfast. Extra egg cups can be stored in the fridge and reheated in the microwave.
- Nonstick cooking spray
- 12 large eggs
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- 1 (10 oz.) bag baby spinach chopped
- 1 medium red bell pepper chopped
- 2 green onions chopped
Heat oven to 375° F.
Lightly coat a regular twelve-cup muffin tin with spray. Set aside.
Place eggs in a large bowl; whisk to blend. Season with salt and pepper, if desired.
Add spinach, bell pepper, and green onions; mix well.
Evenly pour egg mixture into muffin cups.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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