EGG MUFFINS

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EGG MUFFIN (Makes 6 Servings)

  • 1 tablespoon extra virgin olive oil
  • 1 ½ cups egg white (or 6 whole eggs)
  • 2 cups raw spinach, chopped
  • 2 sweet peppers, chopped
  • 1 yellow onion, chopped
  • 1 cup raw asparagus ,chopped
  • Sea salt and black pepper to taste

PREHEAT YOUR OVEN: Preheat your oven to 350°F.

PREPARE YOUR VEGETABLES: Chop all the vegetables into small pieces. Add one tablespoon olive oil to a pan and sauté the peppers, onions and asparagus. Sauté for 5-7 minutes or until the vegetables soften. Then add the spinach and sauté for an additional 2 minutes.

COMBINE YOUR INGREDIENTS: Pour the egg whites into a bowl and mix in the sautéed vegetables. Fill each muffin tin with the egg and vegetable mixture.

BAKE YOUR MUFFINS: Bake for 20-25 minutes or until fully cooked

Get creative with your veggies. These reheat well so a great thing to have on hand for busy mornings or even dinners on the go.

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