Chia Egg Cups

Dairy Free Gluten-Free

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

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