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Chia Egg Cups

Recipe Found At Better Body Foods

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

DIRECTIONS 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 pan 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

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