Vegetable Egg Muffins
1 tablespoon olive oil
1 red pepper (diced)
2 cups baby spinach (chopped)
1 cup mushrooms (chopped)
2 cloves garlic (minced)
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.
Be healthy. Be happy.