Breakfast ToGo Egg Muffins

Serving: 12

Ingredients

• 1 tablespoon olive oil

• 1.5 cups brussel sprouts or spinach

• 1/2 cup bell peppers finely diced

• 1/4 cup onion minced

• 1/4 c shiitake mushrooms

• 10 eggs

• ¼ teaspoon garlic powder

• ¼ teaspoon pepper

• ¼ teaspoon Bragg 24 Herbs & Spices Seasoning Sprinkle Organic

• ¼ teaspoon salt optional

• ½ cup feta optional

• ½ cup turkey bacon optional

Instructions

• Preheat the oven to 350 degrees.

• Optional but recommended: In a small sauté pan, heat olive oil. Sauté vegetables for 5 minutes until softened. This will make sure the muffins aren't soggy

• Whisk together eggs until smooth. Stir in cooked vegetables, spices and cheese. Pour batter into greased muffin tins (I recommend silicone or paper liners), filling ¾ of the way.

• Bake at 350 for 15-20 minutes.