Egg Muffins (Printable Version)

# What You’ll Need:

01 - 1 cup spinach, chopped up.
02 - 1/2 cup red bell pepper, chopped.
03 - 1/2 cup orange bell pepper, chopped.
04 - 1/2 cup diced red onion.
05 - 1/4 teaspoon salt.
06 - 1/4 teaspoon black pepper.
07 - 1/2 teaspoon garlic powder.
08 - 1/2 teaspoon onion powder.
09 - 10 big eggs.

# Steps To Make It:

01 - Enjoy right away.
02 - Let them sit for a few minutes before pulling them out.
03 - Pop them into the oven for about 15 to 20 minutes or until they're firm.
04 - Pour your whisked eggs into the muffin tray, making sure not to fill all the way to the top, just about three-quarters full.
05 - Drop your veggies evenly into each muffin cup.
06 - Beat the eggs together with the onion and garlic powder, some pepper, and salt until blended.
07 - Cover a muffin pan (with 12 cups) in butter really well so nothing sticks.
08 - Kick your oven on and set it to 350°F to get it ready.

# Extra Notes:

01 - Great for prepping ahead, these little egg bites are loaded with protein.
02 - They get big and fluffy in the oven but shrink a bit after cooling.
03 - Keep them in your fridge so you can grab breakfast fast.

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