Healthy 50Kcal Protein Breakfast
Veggie Eggie Muffins • Preheat oven • Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
• Heat a large pan add oil, red & green pepper, and onion until peppers tender.
• Add in spinach, garlic mushrooms and cook for an additional 2 minutes.
• Season • Crack 2-3 eggs and whisk together.
• Stir in cooked veggies.
• Pour the egg/veggie mixture evenly into the prepared muffin pan.
Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
Leftovers can be stored in an airtight container in the fridge for 2-3 days
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