These egg muffins are a simple grab-n-go breakfast or morning snack packed with protein. I enjoy them with spinach, tomatoes and feta; however, you can personalize these and swap out any veggies you'd enjoy. After you pop them into the oven check on them every couple minutes at 20 minutes-they go from light-n-fluffy to hard and crunchy in a very short time.
Ingredients
6 large eggs
1 cup cooked spinach - cook it in coconut oil until it softens
1 cup diced tomatoes
½ cup feta cheese
fresh basil, chopped finely
Pepper to taste
Instructions
Preheat oven to 225.
In a glass measuring cup whip all eggs until evenly blended - makes it easier to pour them
Lightly spray mini-muffin tin with nonstick spray
Spread small amount of spinach, tomatoes, basil and feta into the bottom of each muffin hole.
Pour beaten eggs over veggies/cheese until just even with top of muffin hole.
Bake in oven for about 20-23 minutes.
Recipe by Comeback Fitness at https://laurareadel.com/2015/06/grab-n-go-egg-muffins/