Baked Egg Muffins

Cooking Time: 25 minutes

Serves 6-8

What you Need:

A variety of veggies (we used)

1/4 cup fresh spinach, roughly chopped
8 cherry tomatoes, halved
1/4 cup shredded mozzarella cheese
1/4 cup sliced, sauteed brown mushrooms
3 scallions, chopped
1 onion, chopped and sauteed
Haven’s Kitchen Herby Chimichurri, Red Pepper Romesco and Zippy Chili Harissa sauces

How to Make Them:

Preheat oven to 350°F. Lightly grease a 12-cup capacity muffin tin with oil
In a large bowl, whisk together eggs and salt
Add egg mixture a little over halfway up into each section of the tin using a measuring cup
Add various veggies and sauces, top with cheese shreds
Bake for 15-20 minutes, until set