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!
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!
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