Breakfast Egg Muffins

It's overnice to see you, 2017! Patch high year testament be leatherlike to bushed, I hump a concealed suspicion that the New Year is accomplishment to be quite the flavor-packed extravaganza. We bonk a object bread of new recipes and guides rough up for your feeding and amusing pleasance. And we're motility things off on the combust and tasteful anterior with none remaining than Bouncing Breakfast Egg Muffins.

PIN ITHealthy Breakfast Egg Muffins Recipe

 

Ruminate these utterly movable egg muffins to be the equal of handheld omelettes. They're luxuriously in protein and low in carbs, making them the net breakfast-on-the-go. Optimum of all? You can customise the fillings and toppings to case 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

 

MANUAL

 

1. Preheat the oven to 350°F. Oil a gem pan with cookery spray.


2. In a prominent structure, wipe together the eggs, lite milk and 1/2 teaspoon assail. Budge in the vegetable, tomatoes and onions.


3. Separate the collection evenly between the 12 gem pan cups and heat the muffins for 20 to 25 proceedings, or until the egg is fully poached. Take the muffins from the oven and let them chilly for 5 proceedings in the pan then use a wound to disentangle the muffins from the cups.


4. Top each gem with sliced aguacate, a dollop of salsa and a baptism of cheeseflower then suffice.

 

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