Servings: 6 (per piece)

Ingredients:

• 4 eggs 

• ¼ cup almond milk 

• ¼ cup shredded cheddar cheese 

• ½ tsp garlic powder 

• ½ tsp onion powder 

• ½ tsp paprika 

• Salt and pepper to taste 

• ½ red bell pepper, diced 

• ¼ cup diced mushrooms 

• ½ cup spinach 

• ¼ onion, diced 

Directions:

1. Preheat oven to 350F

2. In a large bowl, add all of your ingredients and whisk until combined 

3. Grease your mini cupcake pan with avocado oil spray 

4. Fill your mini cupcake pan with your egg batter, about ¾ of the way up. 

5. Bake for 8-10 minutes or until your fully cooked. If you’re using a regular cupcake pan, you will bake them for longer (about 15-17 mins).  

6. Allow to cool and serve! You can store these in sandwich bags or an airtight container in the fridge. 

Nutrition:

Nutrition per serving:

• Calories - 65

• Fat - 4g

• Protein - 5g

• Total Carbs - 1g

• Net Carbs - 1g

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