HEALTHY WHOLE30 BREAKFAST EGG MUFFINS
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These east, prep-ahead veggie egg muffins are my favorite breakfast on the go! They are gluten-free and whole30 approved!
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– Eggs
– Bell Peppers
– Spinach
– Mushrooms
– Cheese
– Chili Powder
– Salt And Pepper
INGREDIENTS:
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Preheat the oven to 350 F.
STEP 1
STEP 1
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Lightly spray the muffin pan (or silicon muffin cups) with some olive oil. Chop up all the veggies and divide them up among the cups (about halfway full).
STEP 2
STEP 2
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Whisk together the eggs, salt, pepper, and chili powder until well combined.
STEP 3
STEP 3
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Fill each muffin cup a little over three-quarters of the way to the top with the egg mixture.
STEP 4
STEP 4
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Give this recipe a try! Tap the link for the full recipe details.
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