- 8 large eggs
- 3 cups of spinach
- 2-3 small shallots diced
- 5 oz of sliced white mushrooms
- 5-6 mini bell peppers diced
- 2 medium size tomaotes diced
- 2 Tbsp fresh flat leaf parsley chopped
- A few turns of fresh ground black pepper
- Cooking Spray
Preheat oven to 350 degrees. Break eggs into a bowl and whisk. Add veggies. Mix well together. Grease well muffin tins with cooking spray (or use muffin tine liners). Pour about 1/4 a cup of egg/veggie mixture into each muffin tin. Make sure to keep stirring as you pour into muffin tins so all the veggies don’t sink to the bottom. Bake for 20-25 minutes. Remove from oven and allow to cool for about 5 minutes. Run a knife around the eges to loosen. Eat warm or safe and reheat later. They are a great make ahead breakfast for a grab and go weekday breakfast.
Really any veggies or breakfast meat would go great in these!
Adapted from budgetpaleo.blogspot.com