Fat Burning Egg Muffin Cups

 

Ingredients

4 Whole eggs

4 Egg Whites

1 tbsp Olive oil

1 cup Red pepper measured after chopping

1 cup Green pepper measured after chopping

1 cup Yellow onion measured after chopping

2 cups Baby spinach - roughly chopped

1 cup Mushrooms measured before chopping

2 Cloves garlic minced

1 Salt to taste

1 Hot sauce (optional for drizzling on top)

Directions

"Preheat oven to 350 degrees F. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside. Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion.

Saute 5-7 minutes, or until peppers are tender. Add in spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic. Season with salt and remove from heat.

Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. Stir in cooked veggies. Pour the egg/veggie mixture evenly into the prepared muffin pan. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.

Cool slightly and serve immediately! Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm."