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Egg Muffin Cups

Fly Feet Running - 21 Day Challenge Recipe

Ingredients - makes 12

1 T olive oil
1 cup red pepper measured after chopping
1 cup green pepper measured after chopping
1 cup yellow onion measured after chopping
2 cups baby spinach - roughly chopped measured/packed before chopping
1 cup mushrooms measured before chopping
2 cloves garlic minced
salt to taste
4 whole eggs
4 egg whites
hot sauce optional for drizzling on top

Directions

  1. Preheat oven to 350°
  2. Grease a standard 12-slot muffin pan with cooking spray and set aside
  3. Heat a large non stick skillet over medium heat
  4. Once hot, add in oil, red pepper, green pepper, and onion
  5. Saute 5-7 minutes, or until peppers are tender
  6. Add in spinach and mushrooms and cook for an additional 2 minutes
  7. In the last 30 seconds, add in minced garlic
  8. Season with salt and remove from heat
  9. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together
  10. Stir in cooked veggies
  11. Pour the egg/veggie mixture evenly into the prepared muffin pan
  12. Bake for 15 minutes, or until the tops are firm to the touch and eggs are cooked.
  13. Cool slightly and serve immediately!

Leftovers can be stored in an airtight container in the fridge for about 4 days.