Breakfast Egg Muffins






  1. Preheat oven to 375° F
  2. Grease a muffin tin with oil or cooking spray (thoroughly)
  3. Dice up the onion, pepper and garlic and saute in a small pan with a little oil over medium heat until translucent (approx. 4 min). Add the spinach and set aside to cool
  4. In a large bowl, combine the eggs, almond milk, basil, salt and pepper and tomatoes
  5. Add the veggies to the egg mixture to combine
  6. Fill the muffin tin almost to the top with the eggs and place in the oven on the middle rack to cook for 25 minutes
  7. Let cool for 5 minutes and using a butter knife go around the edge of the muffin and gently remove fro the pan
  8. Enjoy warm or cool