Egg Muffin, Healthy Breakfast




Ingredients
  •     12 big eggs
  •     1/4 cup nonfat milk
  •     1 cup chopped fresh spinach
  •     3/four cup quartered cherry tomatoes
  •     1/2 cup diced onions
  •     Sliced avocado, for serving
  •     Salsa, for serving
  •     Crumbled cotija or feta cheese, for serving

Instructions 
  1. Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
  2. In a large bowl, whisk together the eggs, nonfat milk and half teaspoon pepper. Stir within the spinach, tomatoes and onions.
  3. Divide the mixture lightly between the 12 muffin pan cups and bake the cakes for 20 to twenty-five minutes, or until the egg is completely cooked. Remove the desserts from the oven and allow them to cool for five minutes in the pan then use a knife to loosen the cakes from the cups.
  4. Top each muffin with sliced avocado, a dollop of salsa and a sprinkling of cheese then serve.

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