Breakfast Egg Muffins
Simple and delicious high protein Breakfast thats great for on the go
- 12 Eggs
- ½ Onion Diced
- ½ Tsp Ground pepper
- 2-3 Garlic Cloves Minced
- 1 Tsp Salt
- ¼ Cup Cherry tomatoes chopped
- 2 Cups Leafy greens or Spinach chopped
- 1/2 Avocado to garnish Diced
- Shredded cheese to garnish Optional
Preheat oven to 350 degrees F.
Whisk together eggs in a large mixing bowl until light yellow and fluffy. Pour in the onion, garlic, salt, pepper, tomatoes, and greens. Mix well.
Spray a 12-cup muffin tin with avocado oil or nonstick spray. Pour ⅓ of mix into each cup, filling to the top. Bake on 350 degrees F for 25 minutes.
Remove and let cool for 5-10 minutes. Use a knife to release eggs from their cups around the edges.
Top with avocado chunks, shredded cheese, and leftover tomatoes for garnish, if desired.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Calories: 79kcal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 259mg | Potassium: 126mg | Vitamin A: 340IU | Vitamin C: 3.5mg | Calcium: 28mg | Iron: 0.9mg