This is a great recipe to make on the weekend. You can keep these in the fridge and have them for breakfast or lunch during the week.
Mix all eggs together in a large bowl. In stages put your onions, peppers, and zucchini into the food processor and chop. Add the veggie mix to the eggs. Process the spinach until finely chopped. Add the spinach to the egg mixture. Add the salt & cayenne and mix everything together.
Line a muffin tin with muffin papers & spoon ¼ cup of the egg mixture into each cup.
Bake at 350F for 25 min or until egg is set in the middle.
*You can change up the ingredients - veggies (carrots, green onion, broccoli, etc), meats (chopped ham, turkey, smoked salmon, chicken, etc), or spices.
*If you don’t have a food processor, just chop your veggies very fine.
Variation: Omit the baking papers and spray the muffin tin with vegetable oil spray. Line each cup with a slice of lean deli turkey or ham. Spoon the egg mixture into the meat-lined cup. Bake as above.
Variations:
Add shredded low fat cheese or parmesan cheese on top before baking. I bet a Tablespoon of Greek yogurt or cottage cheese into the egg mixture would work as well although I haven’t tried it.
Use egg whites (1 ½ - 2 per egg) or egg substitute (1.5 - 2 oz.) instead of whole eggs. This will almost double the protein and ½ the calories.
Makes 12 egg muffins.
Original recipe has somewhere between 130 and 160 calories and 12 -14 grams protein. This is an approximation only.
Enjoy.