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- March 27, 2020 at 9:04 am #584079
Veggie-Topped Egg Cups
Olive oil spray
1/4 cup onion, diced
1/4 cup bell pepper, diced
1/4 cup mushrooms, diced
1/4 cup skim milk
1/2 tsp freshly cracked black pepper
1/4 tsp garlic powder
Heat oven to 350°. Line 6 muffin tins with silicone muffin liners or spray with cooking spray.
Divide onion, peppers, and mushrooms between muffin cups.
In a bowl, whisk together eggs, milk, pepper, and garlic powder. Pour over vegetables into muffin cups, leaving a little space at the top of each cup.
Bake 25-30 min or until eggs are set. Remove from oven and let cool. Store in an airtight container in the refrigerator until ready to eat.Serves 3
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