MINI VEGETABLE EGG CUPS
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MINI VEGETABLE EGG CUPS
INGREDIENTS:
Nonstick cooking spray
12 Large Eggs
Sea salt or Himalayan salt (Mineralize)
and ground black pepper (to taste; optional)
1 (10 oz) bag baby spinach, finely chopped
1 medium red bell pepper, finely chopped
2 green onions, finely sliced
Nonstick cooking spray
12 Large Eggs
Sea salt or Himalayan salt (Mineralize)
and ground black pepper (to taste; optional)
1 (10 oz) bag baby spinach, finely chopped
1 medium red bell pepper, finely chopped
2 green onions, finely sliced
GET COOKIN'!
1. Heat oven to 375 degree
2. Lightly coat a twelve-cup muffin tin with spray.
3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper if desired.
4. Add spinach, bell pepper, and onions; mix well.
5. Evenly pour egg mixture into muffin cups.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.
1. Heat oven to 375 degree
2. Lightly coat a twelve-cup muffin tin with spray.
3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper if desired.
4. Add spinach, bell pepper, and onions; mix well.
5. Evenly pour egg mixture into muffin cups.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.
Makes 6 servings, 2 vegetable egg cups each
1-Green 1-Red
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