Originally published at Just a Taste
Healthy Breakfast Egg Muffins
This low-carb, low-effort breakfast will be your new weekday staple.
Yield: 12 muffins
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Nutrition Facts
Calories 80, Total Fat, 5g, Saturated Fat – 1.5g, Trans Fat – 0g, Cholesterol 185mg, Sodium 75mg, Total Carbohydrate 2g, Dietary Fiber – 0g, Total Sugars – 1g, Protein 7g
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
Directions
- Preheat the oven to 350°F.
- Grease a muffin pan with cooking spray.
- In a large bowl, whisk together the eggs, nonfat milk and 1/2 teaspoon pepper.
- Stir in the spinach, tomatoes and onions.
- Divide the mixture evenly between the 12 muffin pan cups and bake the muffins for 20 to 25 minutes, or until the egg is fully cooked.
- Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.
- Top each muffin with sliced avocado, a dollop of salsa and a sprinkling of cheese then serve.
