You can grab one of these make-ahead egg muffin cups on your way out the door in the morning! Check out this new study that found those who regularly ate eggs were more likely to live longer without heart or circulatory problems.
Non-stick organic olive oil spray
1 c lightly packed organic baby spinach, finely chopped
3/4 c red bell pepper, diced
3/4 c grape or cherry tomatoes, quartered
6 large organic eggs
1/3 c egg whites
1/4 tsp salt
1/4 tsp dried basil
1/4 tsp oregano
Freshly ground black or cayenne pepper, to taste
Preheat oven to 350 degrees F. Lightly coat a 12-cup muffin tin with organic olive oil non-stick spray. Combine veggies in a bowl and divide them into the muffin cups filling about 2/3 of the way. In a large bowl, combine the eggs, egg white, spices, salt, and pepper. Pour mixture into the veggie-filled cups. Do not over fill. Bake for 24-28 minutes until eggs are set. Let cool, then loosen and remove from muffin tin with a butter knife. Enjoy immediately, refrigerate, or freeze.