(Yields 12 servings, 76 kcal, 5.3g fat, 6g protein, 1.2g carbs per 2 egg bite serving)
Ingredients
- 10 whole eggs
- 2 tbsp milk
- 1/2 cup red bell pepper, chopped
- 1/2 cup white mushroom, chopped
- 1/4 cup cherry tomatoes, quartered
- 1/4 cup onion, diced
- 1/2 cup shredded cheese
- Salt and pepper to taste
Directions
- Preheat oven to 350. Grease a 12-count muffin tin with non-stick spray
- In a small bowl, mix chopped peppers, mushrooms, onion, tomatoes, and shredded cheese
- Spoon one spoonful of mixture into each muffin cup
- In a medium bowl, whisk together eggs and milk. Add salt and pepper
- Pour egg mixture over vegetables until each muffin cup is 3/4 full
- Bake 20 minutes, until the centers are set and the egg loses its shine on top
- Enjoy immediately, or cool and store in the fridge for 6 days or freezer for 2 months
- Other possible add-ins: Bacon, ham, yellow or orange bell pepper, spinach, pesto, garlic, potato
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