Gluten-Free
12 Muffins
Ingredients
- 1/4 cup red bell pepper, diced
- 1/4 cup carrots, grated
- 1/2 cup fresh spinach, chopped
- 2 to 3 tablespoons fresh basil, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- 10 – 12 organic eggs
Instructions
- Preheat oven to 375°.
- Grease a 12-cup muffin pan with coconut oil or favorite oil.
- In a medium bowl, combine red bell pepper, shredded carrots, spinach, and basil.
- In a large bowl, whisk together eggs, salt and pepper
- Add egg mixture to the veggie mixture and stir to combine.
- Using a measuring cup or an ice cream scoop fill muffin cups with egg mixture being sure not to fill cups to the rim (about 1/4 to 1/3 cup in each cup).
- Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle.
- Muffins can be stored in an airtight container in the fridge for up to 3 to 4 days.
Prefect when you don’t have time in the morning. Add a piece of fruit and you’re good to go.