Egg and Vegetable Muffins

I love these muffins from PaleoLeap because they help people get veggies into their diet first thing in the morning! And they are great option for a quick, healthy snack. The only change I make is to use real butter in place of the cooking fat. And I would specifically use farm raised eggs.  Enjoy!

Ingredients for 4

• 8 eggs, beaten;
• 2 bell peppers, chopped;
• 1 onion, chopped;
• 8 to 10 fresh mushrooms, sliced;
• 2 cups baby spinach, roughly chopped;
• 2 garlic cloves, minced;
• Cooking fat;
• Sea salt and freshly ground black pepper

Preparation

1. Preheat your oven to 350 F.
2. Melt some cooking fat in skillet placed over a medium-high heat. Cook the onion, bell peppers, and garlic until soft and fragrant, about 5 minutes.
3. Add the mushrooms and spinach and cook for another 2 to 3 minutes. Season everything to taste.
4. Whisk the eggs together in a big bowl, and add the bell pepper & spinach mixture.
5. Grease a muffin tin and pour the mixture evenly into the muffin cups.
6. Place in the oven and bake for 20 to 25 minutes.