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Easy Veggie Egg Muffins
I recently decided to cut out sugar, caffeine, starches and carbs from my diet for two weeks. It wasn't easy, but these egg muffins definitely made mornings less harsh! The best thing is that you can make a batch and then they will last you for a few days. Just heat and serve! They are a great way to get veggies and protein all at once and also double as an afternoon snack.
Prep Time: 00:10
Cook Time: 00:20
5 eggs 1/4 c. skim milk
3/4 c. cheddar and feta cheese mixed together
1/2 c. chopped spinach
1/4 c. diced red onion
1/4 c. diced tomatoes
salt and pepper to taste
1Preheat oven to 350 degrees
2Lightly coat muffin tin with olive oil or cooking spray
3Combine eggs and milk together with whisk
4Add remaining ingredients and mix together
5Pour mixture into muffin tin evenly
6Bake for 20 minutes
7Let cool for 3 minutes
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