Prep Time: 15 Minutes
Cooking Time: 20 Minutes
Total Time: 35 Minutes
12-cup muffin tin
1 red bell pepper
1 green bell pepper
1/2 cup spinach
1/2 of a small red onion
5 portobello button mushrooms
Pinch sea salt, black pepper, and garlic
1/4 cup goat cheese
Pre-Heat the oven to 350 degrees
Grease the cooking pan with coconut oil and set aside
Dice the pepper, mushrooms, onions, and spinach
Divide vegetables evenly among muffin tins.
In a large mixing bowl, whisk eggs together until combined. Sprinkle in sea salt, pepper, and garlic to taste.
Pour the eggs into the cups, dividing evenly; filling up about 3/4 of the way full.
Sprinkle the goat cheese on top
Bake the eggs in the oven for 20-25 minutes. They will puff up at first, but will deflate when they return to room temperature
Can store in the fridge for up to 5 days
Play around with the ingredients. Try different veggies and toppings to your liking! :)