Egg Muffins

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I decided to try something new for breakfast this week.  I am tired of hard boiled eggs, yogurt, and toast with peanut butter and banana. PLUS it's always good to get in a few extra veggies when you can. 

This recipe was so easy.  The hardest/most time consuming thing was cutting up veggies. 

Ingredients
12 eggs
pepper/salt
1 red pepper
Salsa - make your own/organic
1 floret of broccoli
hot sauce

You will need a muffin tin to make these

*optional - onion, mushroom, carrots... CHEESE if you're feeling jazzy! (I totally would of added cheese if I wasn't trying to be good!)

Preheat your oven to 375 and then grease your pan so it's ready to go. 

Dice your red pepper and broccoli and set aside. 

Whisk 12 eggs with salt and pepper to taste. 

Pour eggs into muffin tin with a little bit of room left at the top - maybe 1/2 an inch.

Then drop your ingredients in each tin and then take a fork and give it a light stir.  If you have any egg mixture left top off the muffins that are low. 

Cook for 15-20 min 

Let cook then take a knife around the outside of the egg muffin to help pop it out! 

You can eat this cold or warm it up! I plan to add some hot sauce on mine to spice it up!

I would count this as one Red - you can add green but there is so little (maybe 1/4) that I don't think it is necessary.  

Enjoy!

PS - The tin is hard to clean if you let it sit so make sure you clean it right away. I learned this the hard way.

Interested in the 21 Day Fix?  Email me ashleyfrancisfitness@gmail.com 

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