Calories: 91 Proteins: 8 Carbs: 5 Fats: 6 Serves: 8
10 ounces fresh baby spinach cooked
½ cup diced red bell pepper
8 whole large eggs
1 Tablespoon Water
½ cup onion diced
2 Tablespoon finely chopped fresh parsley
2 Tablespoon BBF Chia Seeds
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1/4 tsp sea salt
1/4 tsp freshly ground pepper
Preheat oven to 350 degrees F. In a medium sized bowl, whisk eggs with water. Add remaining ingredients; mix well to combine. Prepare a muffin tin with nonstick baking spray. Pour egg mixture evenly into cups. Bake for 30 minutes or until set. Remove from oven; set aside to cool. Serve warm or place in the refrigerator for up to 5 days and serve for a quick breakfast or snack
