Vegetable Egg Cups

Do you find yourself hitting the drive thru because you are short on time in the morning??  

These little gems are so quick you could whip them up in less than 5 minutes, with a few short cuts* and out of the oven when you step out of the shower.

Vegetable Egg Cups Serves 6 (2 each)

Ingredients:
12 large Eggs
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 green onions, thinly sliced
Himalayan salt to taste

Directions:

1. Preheat oven to 375 degrees
2. Lightly spray a 12 cup muffin tin 
3. Place eggs in large bowl and whisk to blend,  Season with salt and pepper if desired
4. Add vegetables; mix well
5. Pour egg mixture into muffin tins evenly
6. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean
7. Top with 1 Tbsp of clean salsa

Fix counts: 1 Red per serving
*time saving tip:  use egg beaters and frozen pepper, onion mix or mushrooms for the veggies