Mini Egg Muffins – Win at Meal Planning
- 1 tablespoon olive oil
- 1 cup red pepper measured after chopping
- 1 cup green pepper measured after chopping
- 1 cup yellow onion measured after chopping
- 2 cups baby spinach – roughly chopped measured/packed before chopping
- 1 cup mushrooms measured before chopping
- 2 cloves garlic minced
- salt to taste
- 4 whole eggs
- 4 egg whites
- hot sauce optional to top!
Preheat oven to 350 degrees F.
Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
Heat a large non stick skillet over medium heat.
Once hot, add in oil, red pepper, green pepper, and onion.
Saute 5-7 minutes, or until peppers are tender.
Add in spinach and mushrooms and cook for an additional 2 minutes.
In the last 30 seconds, add in minced garlic.
Season with salt and remove from heat.
Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
Stir in cooked veggies.
Pour the egg/veggie mixture evenly into the prepared muffin pan.
Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
Heather Godfrey is on a mission to help people live their best life & feel ignited by moving their physical body, fueling it with good nutrition and developing healthy mindset habits. She is married to her high school sweetheart, Jon, who is a Doctor of Chiropractic. In 2017 they were blessed with the arrival of their sweet baby boy, Griffin. Together they own a gym, Vital Fit Club, and share the same passion of helping people feel their best through Heather’s website. She has over a decade in the fitness industry, from teaching group fitness, leading virtual wellness challenges and traveling the US as a Master Trainer to certify instructors in several fitness formats. Heather loves sharing what she has learned through her personal and professional experiences with others to help guide them on their journey.