Make-Ahead Winter Wind Down Egg Cups

We are heading toward the end of February now…and the end of “winter.” I realize that in many parts of the country (and world) that winter is still throwing it’s beastly cold temperatures at you! But, guess what? Soon it will be spring for all of us. And well, you know what that means……warm weather, outdoor barbecues, shorts, sleeveless shirts and dresses…woohoo! So…where am I going with this? Well…I made this healthy, low-calorie, high energy recipe for my mornings to keep me on track with my fitness regimen. They are tasty and so healthy and so very simple. Throw everything in a mixing bowl, stir and bake. Perfect!

Winter Wind Down Egg Muffins...so healthy, easy and they can be made ahead!

Winter Wind Down Egg Muffins…so healthy, easy and they can be made ahead!

Winter Wind Down Egg Cups

12 eggs, beaten

5 0z baby spinach, chopped

1/2 red bell pepper, diced

3 scallions, chopped

8 stalks asparagus, chopped

2 Tbs. fresh herbs of your choice, chopped (I used thyme, oregano, chives and  Italian parsley)

1 tsp dried, minced onion

1 tsp sea salt

1/2 tsp freshly ground pepper

1/4 tsp smoked paprika

Preheat oven to 375 degrees. Spray a 12 cup muffin tin with oil (I used olive).

To the eggs, add all of the ingredients and stir until combined. Spoon evenly into muffin tins and bake for 15-20 minutes. Eggs are done when a toothpick inserted comes out clean. Serve or cool then refrigerate.

What did I love about this recipe? I loved that I could make 6 breakfast servings at once! I also love that these fit perfectly into my fitness program! YUM!

What didn’t I love about this recipe? Nothing. Nada. Not a thing! Change up the spices or add heat if you want to!

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