Tomato Egg Muffins
3 Egg Muffins
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1/2 cup tomato (chopped)
1/4 cup cheddar cheese (shredded)
1/4 cup fresh spinach (chopped)
1/2 red bell pepper (chopped)
12 whole eggs (mixed)
4 egg whites (yolk removed)
Preheat oven to 350°F.
Add eggs halfway into each tin of a greased muffin tin.
Add desired vegetables into each tin.
Bake for 20 minutes or until the muffin is not liquified.
Eat while warm or pack up 3 egg muffins to come close to given macros. Make sure to not over microwave when re-warming.