Healthy Breakfast Egg Muffins are customizable and freezer-friendly! Bake a batch and freeze extras for a quick breakfast.
INGREDIENTS
– 12 large egg– 1/4 cup nonfat milk– 1 cup chopped fresh spinach– 3/4 cup quartered cherry tomatoe– 1/2 cup diced onion– Sliced avocado, for serving– Salsa, for serving– Crumbled cotija or feta cheese, for serving
INSTRUCTIONS
Warm the oven up to 350°F. You can use food spray to grease a muffin pan.
Step 1
Mix the eggs, nonfat milk, and ½ teaspoon of pepper in a big bowl using a whisk. Be sure to mix in the onions, tomatoes, and spinach.
Step 2
Put equal amounts of the batter into each of the 12 muffin pan cups. Bake the muffins for 20 to 25 minutes, or until the egg is fully cooked.
Step 3
After taking the muffins out of the oven, let them cool in the pan for 5 minutes. Then, use a knife to loosen them from the cups.
Step 4
Put some chopped avocado, salsa, and cheese on top of each muffin, and then serve.