Breakfast Egg Muffins
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Breakfast Egg Muffins
Makes 14
Ingredients
✓ 8 large eggs
✓ 2 cups cooked cauliflower rice
✓ 1 small bell pepper, chopped
✓ 1 small shallot, chopped
✓ 1 tbsp garlic, chopped
✓ 1/4 cup chopped fresh spinach
✓ 1/4 cup feta cheese, crumbled
✓ Pinch of salt
✓ 1/2 tsp black pepper
✓ 8 large eggs
✓ 2 cups cooked cauliflower rice
✓ 1 small bell pepper, chopped
✓ 1 small shallot, chopped
✓ 1 tbsp garlic, chopped
✓ 1/4 cup chopped fresh spinach
✓ 1/4 cup feta cheese, crumbled
✓ Pinch of salt
✓ 1/2 tsp black pepper
Directions:
Preheat oven to 400 degrees. In a large mixing bowl wisk eggs until well blended. Add the rest of the ingredients and divide into a sprayed muffin pan. Fill the muffin pan about halfway so it does not overflow. Bake about 20 to 30 minutes or until the edges are slightly browned. Cool the muffins before you take them out of the muffin pan. You can store them in a container in the fridge for up to 3 days or freeze them.
Preheat oven to 400 degrees. In a large mixing bowl wisk eggs until well blended. Add the rest of the ingredients and divide into a sprayed muffin pan. Fill the muffin pan about halfway so it does not overflow. Bake about 20 to 30 minutes or until the edges are slightly browned. Cool the muffins before you take them out of the muffin pan. You can store them in a container in the fridge for up to 3 days or freeze them.