Mini Vegetable Egg Cups

I don’t know about you – but I am all about a fast easy healthy breakfast…and anytime I can sneak in a veggie in that first meal is an added bonus!!!

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I prepped these over the weekend for a quick post-workout grab. We have an activity most mornings during the week so if I don’t grab a shower post workout its tough to get in – but at the same time – I need to fuel up after I workout so this is the best of both worlds!

I used to always have my Shakeology post workout but I’ve started saving my shakeo for when my kiddos wake up and I make a little extra for them…this cold and flu season is NASTY this year and I want to give them as many vitamins, minerals, antioxidants and probiotics and probiotics as possible…and this is the easiest and healthiest way!!!!

WHAT YOU NEED:

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  • 12 Eggs (poor planning on my part – I had 10…so I added in some egg whites to even it out!!!)
  • 1 (10-oz) bag baby spinach, chopped
  • 1 medium pepper, finely chopped
  • 2 green onions, finely sliced
  • Salt (sea salt or Himalayan salt) and ground pepper to taste

WHAT YOU NEED TO DO:

1. Heat oven to 375 degrees F (190 C)

2. Lightly coat a twelve-cup muffin tin with spray

3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper if desired.

4. Add spinach, peppers and onions, mix well.

5. Evenly pour egg mixture into muffin cups

6. Bake for 15-20 minutes or until a toothpick inserted into the center of cups comes out clean.

IMG_8154

I planned on eating these throughout the week (see my WEEK 2…21-DAY FIX EXTREME Meal Plan) but you can also freeze them in individual baggies for a quick grab and go later on!!!

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One of my favorite combos

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