Egg & Veggie Muffins September 5, 2020February 7, 2020 by Dr. Donna Goldstein Serving Size: Breakfast or Lunch 2 muffins. Dinner 3 muffins Ingredients 1 Red and/or Green Bell Pepper 3 Spring Onions 4 Cherry Tomatoes 1 cup Chopped Spinach 6 Eggs OR 3 eggs + 3 servings Egg Replacement 2 ounces Mozzarella or Feta Cheese 2 dashes Hot Sauce and/or Curry Powder Garlic Powder or Fresh Basil (optional) Salt and Pepper to taste Directions 1 Preheat oven to 350° F 2 Wash and dice pepper, onions, tomatoes, and spinach. Put in a large mixing bowl. 3 Spray muffin pan with nonstick spray. 4 Divide up the veggies evenly among the muffin cups. 5 Light beat the eggs and spices together. Pour over veggies. 6 Sprinkle each with cheese. 7 Bake for 15-18 minutes or until tops are firm to the touch.