Veggie Egg Muffins

• 1 zucchini, grated and ring out any extra liquid (I use paper towels)
• 1 green bell pepper, chopped
• 1/2 cup chopped red onion
• 12 eggs
• 1 tsp. garlic powder (I use Flavor Gods Garlic Lovers)
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• Freshly ground black pepper

Preheat oven to 350F.  Line a muffin pan with silicone muffin cups or generously spray the pan with cooking spray.  

Evenly distribute the grated zucchini, chopped bell pepper and chopped red onions into the muffin cups.  

Whisk together the eggs with the garlic powder, crushed red pepper and salt.  Generously season with freshly ground black pepper.

  

Pour the eggs into the muffin cups, just covering the veggies.

Pop into the oven until cooked through where a toothpick comes out clean, 25 minutes.

Enjoy 2 muffins per serving.  Yummy!