The weekend is a perfect time to make breakfast extra special. You’re free from work and school schedule therefore your timeline is your own. If you’re not in this situation, fear not! This recipe can be made in advance and serve as an “on-the-go” option.

Swap out your high fat greasy spoon breakfast for this visually stimulation, healthy and delicious option that has infinite options to please even the pickiest of eaters.

Ingredients

2-3 handfuls baby spinach
1/2 sweet red pepper
finely chopped chives
shredded low-fat cheese
9 eggs
1/4c milk
salt and pepper
*Swap in any of your favorite veggies into the mix and even ham for a classic flavor.

Instructions

pre-heat oven at 350 degrees
Chop and prep all your veggies and lay in the bottom of a non-stick muffin tin
(I use the silicone ones)
In a mixing bowl
beat eggs, milk, salt and pepper
Add to the muffin tin.
Bake for 20 mins or until the top of the egg mixture is dry.