Mini Vegetable Egg Cups

Mini Vegetable Egg Cups
(Makes 6 servings, 2 vegetable egg cups each)

21 day FIX Extreme: 1 green, 1 red

Ingredients:
Non-Stick cooking spray
12 large eggs (or egg white equivalent)
sea salt or Himalayan salt
ground black pepper
1 (10 oz.) bag of baby spinach, finely chopped
1 medium red bell pepper, finely chopped
2 green onions, finely sliced


1. Heat oven to 375
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.
    (If you use egg whites, skip this step and start by adding the veggies to the coated muffin tin.)
4. Add spinach, bell pepper, and onions to muffin cups.
5. Evenly pour egg mixture into muffin cups.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of the cups comes out clean.


Tips:
-Top a few of the cups with turkey bacon bits or cheese for extra flavor.
-Put 2 egg cups in each sandwich bag in the refrigerator. When you are ready to eat them, microwave for a few seconds to warm them up.