Veggie Egg Muffins
2 cups of chopped veggies (I used heirloom tomatoes, spinach, kale, cilantro, basil, & onions)
1.5 cups of eggs (about 7-8 eggs)
Pepper & garlic powder
Preheat oven to 375*F. Spray muffin tins with canola oil/olive oil. Mix chopped veggies in a bowl and toss, let the flavors blend. Meanwhile, mix the eggs together adding pepper and garlic powder. Place veggies in muffin tins about 3/4 full. Pour egg mixture into the tins, filling all the way to the top of the tin. Bake for 20-25 minutes (or until eggs are fully cooked). Makes 12 muffins.