Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: Amanda Figge, Registered Dietitian, Springfield Clinic
½ bell pepper, diced
½ onion, diced
½ cup chopped mushrooms
½ cup chopped spinach
Salt and pepper to taste
1. Preheat oven to 350oF.
In a sauce pan, melt 1 Tbsp
of coconut oil for 2-3 minutes. Once heated, add chopped vegetables and
sauté for about 5 minutes. Once cooked, set aside and let cool.
2. Meanwhile, whisk eggs together in a medium-sized bowl. Add sautéed vegetables into
whisked eggs and then pour about 1/3 cup mixture into each cupcake container.
3. Place in oven and cook for 15-20 minutes until eggs have puffed up. Use a butter
knife to stick into egg muffin to make sure it comes out clean.
4. Season with salt and pepper and enjoy as a quick on the go breakfast or protein-packed
5. Variations to the vegetable mix can include: zucchini, carrots, red onion, cheese,