I’m on a mission to make good use of all the produce in my refrigerator. Also, I was looking for a twist on my Veggie Egg Muffins. Typically, after a holiday gathering, there is excess food. These egg muffins are simple to make and are a great alternative to cereal in the morning when breakfast is often grab and go. You will either see me eating these egg muffins or with my multi-vitamin in hand – Shakeology.

INGREDIENTS YOU WILL NEED:

• 10 to 12 eggs
• 1 cup of cooked ham, cubed (*I used the left over smoked ham from Easter)
• 1 (10 oz) bag of baby spinach, chopped (*Chop half the bag and use the rest for a salad or another dinner (Wedding Soup – FIXATE) depending on how much spinach you want; only need a couple handfuls, chopped, for the 12 muffins)
• 5 small to medium mushrooms, finely chopped
• 1 medium onion, finely chopped
• 1/4 cup of mild banana peppers, finely chopped
• Ground pepper and salt (optional) to taste

Tip: You can add cheese to this recipe. If you use cheese, try to keep cheese to about a 1/4 cup per day for balanced eating.

WHAT YOU NEED TO DO:

1. Heat oven to 375 degrees Fahrenheit
2. Lightly coat a twelve-cup muffin tray with spray (*sometimes the ham & veggie egg muffins can stick in the tray)
3. Place eggs in a large bowl and whisk to blend. Season with pepper and salt, if desired.
4. Add ham, spinach, mushrooms, onions, banana peppers; mix well
5. About a 1/4 cup or more in each muffin cup
6. Bake for 15-20 minutes or until a tooth pick inserted into center of cups comes out clean. I will place muffin cups on a cooling rack before storing in the refrigerator.
   

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7. Enjoy!

For the 21 Day Fix, 2 veggie egg muffins would be 1 green container and 1 red container.

The color coded containers are available for purchase in my fitness shop.

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