There is really no better breakfast food than an egg. They are loaded with nutrients and give you brain power to stay focused through the morning. However, most people don’t have time to cook eggs before starting their busy day. This simple recipe that you can make beforehand, ensures you can grab an egg on the go! And they are loaded with flavor.

Ingredients: Yields 12 muffins

·         4 whole eggs

·         4 egg whites

·         2 cups spinach (chopped)

·         1 cup mushrooms

·         1 cup peppers

·         1 cup yellow onions

·         Salt to taste

(you can make this recipe with all egg whites if you prefer)

Instructions:

1.       Preheat oven to 350F.

2.       Grease a non stick 12-muffin tin pan with cooking spray and set aside.

3.       Finely dice all veggies.

4.       Add in veggies to muffin tins.

5.       Pour the egg mixture evenly into the prepared muffin tin.

6.   Bake for 20-25 mins, until the tops are firm and eggs are cooked.

7.   Cool and serve!

8.   Leftovers can be stored in container in fridge for about 5 days.

(for some extra protein, feel free to add in ham, turkey, or turkey sausage. you can also add in cheese)

Nutrition Facts: (one muffin)

Calories: 50

Protein: 4g

Carbs: 3g

Fiber: 1g

Fat: 3g