Breakfast Egg Muffins
Simple and delicious high protein Breakfast thats great for on the go
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12
- 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.
Nutritional facts:
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