Veggies at Breakfast???

• Chop the veggies into small pieces.
• Sauté on the stovetop until soft.
• Distribute the cooked veggies evenly into the sprayed muffin tin.
• Beat eggs (if using whole eggs), season with salt and pepper and pour over the veggies.  Fill each section of the muffin tin close to the top without spilling over.
• Bake in a 350 degree oven for about 20 min.
• Let them set in the pan for an additional 5 minutes.  Store them in the fridge in a sealed container.  Grab two whenever you need a quick meal or snack.  They reheat well in the microwave (about 45 seconds for two), although I have been known to eat them cold.  Enjoy!!!!

Eating more non-starchy vegetables (and I am talking daily double-digit portions) is a sure fire way to boost your health and trim your waistline.   Breakfast is a fantastic and often overlooked opportunity to pack in more veggie goodness (and yes, 10 in 10er’s, get more green highlights on your food log;)  For a quick and veggie packed breakfast, give our muffin tin frittatas a go.  Thank you to Jessica for reminding me how delicious they are!