Ingredients
- 10 ounces fresh baby spinach cooked
- 1/2 cup diced red bell pepper
- 8 whole large eggs
- 1 Tablespoon Water
- 1/2 cup onion diced
- 2 Tablespoon finely chopped fresh parsley
- 2 Tablespoon BBF Chia Seeds
- 1/4 tsp sea salt
- 1/4 tsp freshly ground pepper
Directions
- 1.Preheat oven to 350 degrees F.
- 2.In a medium sized bowl, whisk eggs with water.
- 3.Add remaining ingredients; mix well to combine.
- 4.Prepare a muffin tin with nonstick baking spray. Pour egg mixture evenly into cups.
- 5.Bake for 30 minutes or until set. Remove from oven; set aside to cool.
- 6.Serve warm or place in the refrigerator for up to 5 days and serve for a quick breakfast or snack
- 7.Enjoy your Chia Egg Cups!
