Egg Veggie Muffins

Kids really wanted breakfast for dinner so this is what I came up with.  These are also great for a quick breakfast

Egg and Veggie Muffins

Serves 3-4, 12 muffins

6 eggs

1 tbs milk

1 cup kale, chopped

1 tomato, diced

5 slices Canadian bacon

1/2 large onion, diced

1/2 red pepper, diced

1/2 cup of zucchini, diced 

1/2 cup of summer squash, diced

1 tsp coconut oil

No stick spray

Preheat oven to 350 degrees. 

Get out muffin tins and generously spray the tins and/or cups. 

Break eggs on bowl, add milk and whisk until blended well. Set aside. 

Prepare kale, Canadian bacon, and tomato. Set aside. 

Prepare remaining veggies.  Put coconut oil in pan over med high heat. After oil is heated place veggies in and sauté till onions are translucent.  Add kale, bacon and tomato. Sauté for 1-2 minutes.  Remove from heat 

Put two tablespoons of veggies mixture in each cup. Get the eggs and put two tablespoons of egg mixture in each cup.

Place in oven and cook for 20-25 minutes until eggs look done (not shiny is my measurement)

Each muffin is 

21 day fix 1/4 red and 1/4 green

Nutrition approx 60 calories and 5.4 gm protein.