Breakfast Egg Muffins Recipe

Try these healthy breakfast egg muffins! Enjoy right out of the oven or store in the fridge and eat throughout the week when you're in a time crunch for breakfast!

Ingredients:

12 large eggs

1/4 cup milk

1 cup chopped fresh spinach

3/4 cup quartered cherry tomatoes

1/2 cup diced onions

Avocado or feta cheese for serving (optional)

You can experiment with other mix-ins such as broccoli or peppers!

Instructions

Preheat the oven to 350 degrees and grease a muffin pan with cooking spray

In a bowl, whisk together eggs, milk and pepper. Add in the spinach, tomatoes and onion.

Divide your mixture into the muffin cups and bake for 20-25 minutes, or until egg is fully cooked. Remove muffins from pan and let cool for 5 minutes before removing.

Calories: 80 Fat: 5g Carbs: 2g Protein 7g