Baked Egg Muffins

Store in air tight container for up to 1 week, microwave for 30 seconds to warm. Great for breakfast or snack!

INGREDIENTS

•1 dozen eggs + salt and pepper to taste
•Veggies that you wish (mushrooms, tomatoes, spinach, asparagus and garlic)
•Olive oil
•Muffin tin

DIRECTIONS

•Preheat oven to 350
•Chop veggies small
•Sautee in a pan with olive oli and garlic for about 4 minutes. Not too long because it will cook more in the oven.  Add salt, pepper, any seasoning you like. Set aside.
•In a large bowl beat all 12 eggs add a tiny splash of water to add some fluff to your eggs.
•Spray/lightly oil muffin tin. Eggs will stick!
•Scoop veggies into muffin tin. Top off with egg mixture.
•Cook for 20 minutes
•Good with salsa or avocados on the side