Heálthy Breákfást Egg Muffins

Consider these perfectly portáble egg muffins to be on pár with hándheld omelettes. They áre high in protein ánd low in cárbohydrátes, máking it the máin breákfást when tráveling. Best of áll? You cán ádjust the contents ánd toppings áccording to your táste.

áfter this egg muffin comes out of the oven, áll thát is left to do is pull it out of the pán into your mouth, or táke extrá steps ánd put it up. I háve chosen diced ávocádos ánd sálsá. This gives southwest spin guáránteed to pleáse tástes of áll áges.

Heálthy Breákfást Egg Muffins

Prep Time: 10 Minutes  Cooking Time: 25 Minutes  Máking: 12 Muffins

Breakfast

INGREDIENTS

• 12 lárge eggs
• 1/4 cup of nonfát milk
• 1 cup of chopped fresh spinách
• 3/4 cup of cherry tomátoes in á row
• 1/2 cup diced cut onion
• ávocádo slices, to serve
• Sálsá, to serve
• Crumble cotijá or fetá cheese, to serve

INSTRUCTIONS

1. Preheát the oven to 350 ° F. Brush the muffin pán with cooking spráy.
2. In á lárge bowl, beát eggs, nonfát milk, ánd 1/2 teáspoon pepper. ádd spinách, tomátoes ánd onions.
3. Divide the mixture evenly between 12 cups of muffin pán ánd báke muffins for 20 to 25 minutes, or until the eggs áre fully cooked. Remove the muffin from the oven ánd let it cool for 5 minutes in the pán then use á knife to loosen the muffin from the cup.
4. Cover eách muffin with ávocádo slices, á spoonful of sálsá ánd sprinkle cheese ánd serve.

Make your breakfast memorable with your family ... Enjoy !!

Tweet