MyNetDiary
Breakfast Egg Muffins
MyNetDiary

Breakfast Egg Muffins

  • 10 min Prep
  • 25 min Cooking
  • 6 servings Total
  • 677g Weight
137 cals/
serving

10 ingredients

...
6 sprays, about 1/3 second each spray Vegetable cooking spray oil
...
6 large egg Egg whole raw
...
4 oz Almond milk unsweetened
...
1/4 tsp Salt table
...
1/2 tsp Pepper black
...
1 cup Spinach all varieties raw
...
1/3 cup, chopped or sliced Tomatoes red raw
...
1/3 cup, diced Cheddar cheese
...
2 stalk Onions young green tops only
...
1/2 avocado Avocados raw

6 steps

  • Preheat the oven to 350F.
  • Spray each cup in a muffin pan with cooking spray.
  • In a large bowl, whisk together the eggs, milk, salt and pepper. Stir in the spinach, tomatoes, cheese and diced green onions.
  • Divide the mixture evenly between 6 muffin pan cups. Bake for 20 - 25 minutes, or until the muffins are set and firm in the center.
  • Remove the muffins from the oven and allow them to cool for 5 minutes in the pan, then use a butter knife to loosen the muffins from the pan.
  • While the muffins are cooling, chop the avocado. Serve warm, topped with chopped avocado.

Enjoy!