Vegetable Egg Muffins

Vegetable Egg Muffins

Makes 12



1 tablespoon olive oil

1 red pepper (diced)

2 cups baby spinach (chopped)

1 cup mushrooms (chopped)

2 cloves garlic (minced)

6 eggs

1 tablespoon flax (ground)




Preheat oven to 350 F.

Grease or line a 12 serving muffin tin.

Heat a large frying pan over medium heat.  Add oil and saute diced pepper until tender (about 5 minutes).

Add mushrooms and garlic to frying pan and cook for an additional minute.

Whisk eggs and flax together in a medium bowl.

Place veggies into prepared muffin tin.

Pour the egg/flax mixture over the veggies.

Bake for 15 minutes or until the tops are firm to the touch and eggs are cooked.


Serve & Enjoy!


Tip:  Use pastured eggs whenever possible.



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