• 2 cups chopped spinach or kale
  • 1/4 cup red bell peppers, diced
  • 1/4 cup mushrooms, diced
  • 1/4 cup yellow onion, diced
  • 1 teaspoon combination of dried rosemary, oregano, and thyme
  • 1 teaspoon sea salt
  • 12 eggs, beaten
  • Coconut oil or grapeseed oil spray
  1. Preheat oven to 375°F.
  2. Mix together the vegetables, combination seasoning, sea salt, and eggs in a large bowl and then set aside.
  3. Grease a 12-cup muffin pan baking dish with coconut oil, and then pour the egg mix into the pan, dividing evenly among the cups.
  4. Bake for about 20-25 minutes or until edges are brown.

Note: You can experiment with your favorite vegetable (broccoli, asparagus, tomato) and protein (turkey bacon, part-skim mozzarella, left-over chicken) combos.

Note: You can also sauté the vegetables in a tablespoon of coconut oil or grapeseed oil before assembling for extra flavor and consistency.  

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