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Egg and Veggie Muffins

Egg and Veggie Muffins

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Food Category: Breakfast, Vegetables

Dietary Preference: Dairy Free, Gluten Free, Low Carb

Great hot or at room temperature. These make a perfect snack when you are on the or are perfect for your child's lunch box.

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Servings Muffins

Cal 142 kcal

Protein 11 g

Carbs 5 g

Fat 9 g

Added Sugar 1 g

No. of Servings

Ingredients

Instructions

Lightly grease muffin tray.
Put power greens into a pan over medium heat add water and cook until greens are wilted. Drain off any liquid.
Pack each muffin tin with power greens (I used kale and spinach)
Add a sliced grape tomato, small piece of Swiss cheese and 1 tbsp of black beans to each muffin.
In a separate bowl, beat eggs and stirred in sriracha sauce (optional and can use your favorite hot sauce)
Pour the egg mixture into each muffin and put in the oven for about 20 minutes or until eggs have set.

Notes

GREAT HOT OR ROOM TEMPERATURE. I LIKE THEM FOR A SNACK ON THE GO. ALSO, GREAT FOR KID'S LUNCHES.

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