Egg and Veggie Muffins

Great hot or at room temperature. These make a perfect snack when you are on the or are perfect for your child's lunch box.

Ingredients

• cooking spray
• 2 eggs
• 1 tsp water
• 1 tsp sriracha sauce - optional
• 2 grape tomatoes
• 1/6 cup black beans - drained
• 1/2 cups power greens
• 1 ounces sliced cheese

Instructions

1. Lightly grease muffin tray.
2. Put power greens into a pan over medium heat add water and cook until greens are wilted. Drain off any liquid.
3. Pack each muffin tin with power greens (I used kale and spinach)
4. Add a sliced grape tomato, small piece of Swiss cheese and 1 tbsp of black beans to each muffin.
5. In a separate bowl, beat eggs and stirred in sriracha sauce (optional and can use your favorite hot sauce)
6. Pour the egg mixture into each muffin and put in the oven for about 20 minutes or until eggs have set.

Nutrition (per serving)