Egg and Veggie Muffin Cup

Egg and Veggie Muffin Cups

Breakfast Day 28

Recipe
Prep Time: 10 Total Time: 25 min Servings:3
Ingredients

• 9 eggs
• 3 cups of fruit, divided into 3 portions
• 2 cups frozen spinach
• 2 cups chopped tomatoes
• 1 1/2 cups chopped mushrooms
• 1/2 cup chopped onions
• 3 cloves minced garlic
• 1/2 tsp coconut oil, divided
• salt and pepper to taste

Instructions

1. Preheat oven to 350.  Oil a muffin tin with large sized muffin holders.
2. Put spinach, tomatoes, mushrooms, and onions in a bowl and combine.  Distribute amongst 12 different muffin cups.
3. Then, in same bowl, whisk 9 eggs.  Distribute and pour evenly over vegetables.  Its okay if it doesn't cover the vegtables, egg will rise when baked.  Season each cup with salt and pepper.
4. Place in oven and bake 15-20 minutes until egg is browned and fully cooked.
5. I served with salsa