Egg Muffins II
Veggie egg cups for breakfast.
6 brown eggs
1/2 cup zucchini, chopped
2 cups baby spinach
1/2 cup onions, chopped
1 tsp olive oil
Sauté onion and zucchini in olive oil for about 3 minutes. Add in spinach and cook until just wilted.
Beat eggs with a couple tablespoons of water.
Spray a muffin tin with non-stick cooking spray. Divide veggie mixture among 6 cups. Evenly pour eggs into 6 cups.
Bake at 350 °F (175 °C) for 25 minutes or until set.
in 1 serving of Egg Muffins II.
, 10% carbs, 30% protein.
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