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Egg Muffins

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egg muffins


Makes 12

Make a whole week’s worth on Sunday night, then refrigerate them and reheat them every morning. If you don’t want to make 12, just cut down the recipe. Below is what I added, but you can add any filling you want.


Ingredients

12 eggs

1 small zucchini, diced

1/2 cup diced mushrooms

1/2 cup diced onion

1 cup diced spinach


Directions

Preheat the oven to 375 degrees F.

 

Whisk the eggs in a bowl.

 

Line a 12 cup muffin tin with paper muffin cups. Fill each cup with the vegetable mixture, then pour the whisked eggs into each cup.

 

Bake for 18-20 minutes, or until you can poke the centers with a knife and it comes out clean. Let cool before storing them in the refrigerator.


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