Healthy Breakfast Egg Muffins


Consider these perfectly portable egg muffins to be the equivalent of handheld omelettes. They’re high in protein and low in carbs, making them the ultimate breakfast-on-the-go. Best of all? You can customize the fillings and toppings to suit your tastes.

INGREDIENTS
  • 12 large eggs
  • 1/4 cup nonfat milk
  • 1 cup chopped fresh spinach
  • 3/4 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 1/2 teaspoon pepper. Stir in the spinach, tomatoes and onions.
For full instruction, you can go tohttps://www.justataste.com

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