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.

Serve immediately!

Leftovers can be stored in an airtight container in the fridge for 2-3 days

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Sandy Donnelly