Healthy Egg Muffins

Ingredients:

• 3 large eggs
• 1/4 cup milk (or almond milk for dairy-free)
• 1/4 cup shredded cheese (optional)
• 1/4 cup diced bell pepper
• 2 tbsp diced red onion
• 1/4 cup chopped spinach or kale
• 2-3 chopped mushrooms
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper
• pinch paprika
• 1 tsp chopped fresh basil or parsley before serving

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Grease a muffin tin with olive oil or cooking spray.
3. Dice the bell peppers, onions, mushrooms, and chop the spinach or kale.
4. In a medium bowl, whisk the eggs and milk together. Add the spices. Stir well.
5. Stir in diced veggies and shredded cheese.
6. Pour the egg mixture evenly into the muffin tin cups about 3/4 full.
7. Bake in the preheated oven for 20-25 minutes, or until the eggs are set and slightly golden on top. A toothpick inserted into the center should come out clean.
8. Let cool for a few minutes before removing them from the tin. Serve warm, or let them cool completely and store in an airtight container in the fridge for up to 4 days.
9. Makes 3-4 muffins. Double recipe for more.
10. Freeze: Cool completely, store in a freezer-safe bag for up to 2-3 months. To reheat, microwave 1-2 minutes.

Enjoy!