Eating veggies at breakfast is hard for me so I usually try to throw them into an egg muffin recipe. Plus, we eat a lot of eggs in our house and we never have the time to make them in the morning. Egg muffins are the perfect breakfast on the go! You can prep them on Sunday and just pop ’em in the microwave every morning before you run out the door.
Veggie Egg Muffins | Servings 24
- 24 Organic or Pasture Raised Eggs
- 1/4 cup Unsweetened Original Almond Milk
- A few handfuls of chopped Spinach
- 1 cup diced Cherry Tomatoes
Instructions: Preheat oven to 350 degrees. Whisk eggs and almond milk until blended well. Then add chopped spinach and diced cherry tomatoes. Stir to combine. Spray 2 muffin pans with Avocado Oil Spray. Evenly spoon egg mixture into each muffin pan cup. Bake for about 18 minutes. You may need to adjust cooking time depending on how fast your oven cooks. Mine cooks on the faster side. When finished run a knife along edges of muffin pan cups to easily remove egg muffins. Store in the fridge in an airtight container. Gently reheat in microwave when ready to eat.