Egg Breakfast On-The-Go!
AuthorlisaSource: everydaypaleo.com
Preheat oven to 350 and grease with olive oil two muffin pans.
Whisk all your eggs in a big bowl.
Cut up green onion, zucchini, and peppers until finely chopped.
Add this mixture to your eggs.
Put spinach into the processor and finely chop and also add to your eggs.
Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes).
Bake for 20-25 minutes or until the eggs are set in the middle.
These are great to take on the go
Put them in the freezer for easy on the go meals and snacks.
*Try them with some sliced avocado and green salsa.*
Ingredients
Directions
Preheat oven to 350 and grease with olive oil two muffin pans.
Whisk all your eggs in a big bowl.
Cut up green onion, zucchini, and peppers until finely chopped.
Add this mixture to your eggs.
Put spinach into the processor and finely chop and also add to your eggs.
Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes).
Bake for 20-25 minutes or until the eggs are set in the middle.
These are great to take on the go
Put them in the freezer for easy on the go meals and snacks.
*Try them with some sliced avocado and green salsa.*
