Baked Egg Muffins 

Submitted by: Tammy Jaycox

Attributed to: Tammy Jaycox

Category: Other

Description:

Eat fresh or keep in the fridge and reheat! You can use either the microwave or toaster oven! The microwave usually only takes about 30-45 seconds. I typically reheat mine in the toaster oven for a few minutes, but both methods work great!

Prep Time: 10 minutes

Total Time: 30 minutes

Servings: 12

Difficulty rating: 1

Ingredients:

6 large Eggs

1 cup Egg whites, or another 6 eggs

1/2 teaspoon Sea salt

1/2 teaspoon Ground pepper

1 teaspoon Olive oil

1/2 cup Tomatoes, chopped

1 cup Spinach or kale, chopped into small pieces

1 cup Mushrooms, sliced (optional)

2 tablespoons Fresh parsley

Cooking spray

Instructions:

Preheat oven to 375 degrees.

1. Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups.

2. Place eggs and egg whites and BeWell Greens into a large bowl and whisk to combine. Season with salt and pepper.

3. Add veggies and parsley into the bowl with the whisked eggs.

4. Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.

5. Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.