Egg Muffins

Ingredients:

• 12 eggs

• 2 handfuls of Spinach, chopped

• 1/2 red bell pepper, chopped

• 2 cobs of corn, kernals removed 

• Salt & Pepper (to taste)

• 1/2 cup of milk

 

Directions:

• Preheat oven to 350.

• In a mixing bowl, whisk eggs, salt & pepper

• Stir in bell pepper and corn

• Grease muffin pan with oil or butter

• Pour egg mixture into muffin pan

• Bake for 25 minutes

• Let cool and pop out muffins

 

Notes:

• You can use ANY veggies you would like! Get Creative!

• You can store these in a container in the fridge for 2-3 days, great for a make-ahead snack.

• You can easily cut the recipe down to half if 12 muffins is too many

• This recipe can easily be made without milk, the muffins just won't be as fluffy.