Breakfast Egg Muffins Recipe
Dec 5, 2019
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