☀One of my favorite clean eating recipes is Vegetable Egg Cups.This quick and easy to dish is perfect for a grab-and-go breakfast and the leftovers can be stored in the fridge and reheated in the microwave.
Servings 6 Servings (2 each)
Calories 157 kcal
Nonstick cooking spray
12 large eggs
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 (10 oz.) bag baby spinach chopped
1 medium red bell pepper chopped
2 green onions chopped
Heat oven to 375° F.
Lightly coat a regular twelve-cup muffin tin with spray. Set aside.
Place eggs in a large bowl; whisk to blend. Season with salt and pepper, if desired.
Add spinach, bell pepper, and green onions; mix well.
Evenly pour egg mixture into muffin cups.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.
🌟You can learn more about clean eating on Saturday March 26th from 12-1pm
At our Spring Clean Eating Workshop.
Combat Belly bloat
Accelerate weight loss ‘
Maintain a healthy weight
Cost is $15, Pre registration required on or before Thursday March 24th
Click here for more details and to register