Vegetable Egg Cups:

Total Time: 35 min.

Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 6 servings, 2 each

Ingredients:
Nonstick cooking spray
12 large eggs (6 large eggs, 6 egg whites)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 (10-oz.) bag baby spinach, chopped
1 medium red bell pepper, chopped (mushrooms)
2 green onions, choppedPinch of Shredded cheddar cheese for each cup

Preparation:
1. Heat oven to 375° F.
2. Lightly coat a regular twelve-cup six cup muffin tin with spray. Set aside.
3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper, if desired.
4. Add spinach, bell pepper, and green onions; mix well.
5. Evenly pour egg mixture into muffin cups.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.

OPTION 2 adds meat!

Ingredients:
Nonstick cooking spray
½ cup unsweetened almond milk
16 large egg whites (2 cups)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 slices cooked turkey bacon, chopped
3 oz. cooked shredded chicken breast
2 cups chopped red bell peppers
1 cup chopped onion

Preparation:
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine almond milk and egg whites in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Evenly divide turkey bacon, chicken, bell peppers, and onion between prepared muffin cups.
5. Evenly pour egg white mixture over turkey bacon mixture.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.