Green Eggs (no ham)
 
Cook time
Total time
 
Make these vegetable-packed egg muffins on Sunday to have throughout the week for an easy, high-protein breakfast!
Author:
Serves: 12
Ingredients
  • 10 large organic, free-range eggs
  • 2 cups spinach, finely chopped
  • ¾ cup mushroom, chopped
  • ½ onion, diced
  • 3 tbsp pesto (store bought or homemade)
  • Olive oil cooking spray
  • Salt & Pepper
Instructions
  1. Preheat oven to 350 degrees F
  2. Crack your eggs into a large mixing bowl
  3. Mix in your onions, spinach, and mushrooms
  4. Stir in your pesto evenly
  5. Take your muffin tin, and coat lightly with olive oil to prevent sticking
  6. Pour in the egg mixture into each muffin cup, filling each almost to the top
  7. Bake for 10 minutes
  8. Remove from oven and let cool
  9. Eat immediately or put in tupperware or foil/plastic bags in the fridge or freezer to store!
Notes
For completely dairy free, use a dairy free pesto or simply chopped up basil
Recipe by dani california cooks at http://www.danicaliforniacooks.com/green-eggs-ham/