makes 8 muffins
8 organic eggs
1 cup diced broccoli
1 cup diced onion
1 cup diced mushrooms
1/2 cup grape tomatoes, sliced in half, seeds removed
salt and pepper, to taste
1. Preheat the oven to 350 degrees.
2. Spray a muffin tin with cooking spray. (Seriously, do this! Otherwise, you will have a giant mess on your hands. Um, not that this happened to me or anything.)
3. In a large bowl, whisk together the eggs. Then stir in the chopped broccoli, onion, mushrooms, and tomatoes. Season to taste with salt and pepper.
4. Bake in the oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
5. Store leftover muffins in an airtight container in the fridge for up to one week.