Veggie Fix Egg Cups

Ingredients:

1. - Mixed vegetables (I use greenonions, bell peppers and spinach) – 3 green containers on 21 Day Fix
2. - 6 Eggs – 3 red containers on 21 Day Fix

Instructions:

1. Prep a cupcake pan (12 spots) with cooking spray.
2. Preheat the oven to 350 degrees.
3. Dice your choice of vegetables to fill 3 green containers (3 cups) - If using frozen veggies, measure, then cook them quickly to remove the excess liquid frozen veggies contain. You don't want watery egg muffins. 
4. Beat eggs in a bowl, season with black pepper and then mix in your vegetables.
5. Pour the egg and vegetable mixture into your prepared baking pan.
6. Bake at 350 for 15 minutes, or until eggs are cooked through.
7. Store in the fridge in a sealed container and heat up in the microwave for about 30 - 60 seconds (depending on your microwave) when ready to eat.

1. On the 21 Day Fix program, each serving of 4 egg muffins equals 1 Red container and 1 Green container.

Balanced Breakfast examples from the 21 Day Fix 

-  add fruit (purple container) on the side

- turning them into a wrap with some salsa or avocado (yellow and blue containers)

- Berry Blast Shakeology  ( unsweetened almond milk, strawberry Shakeology , ice, frozen blueberries and water ) 

Balancing your breakfast out also helps to keep you fuller longer, while giving your body the fuel it needs to get you through the beginning of your day.

I typically make these egg muffins on a Sunday, divide them into servings (4 muffins per container) and pop them into the fridge, so we always have breakfast (or lunch) on hand in a pinch.