Description
These breakfast egg muffins are a simple combination of eggs, almond milk and your favorite veggies cooked in muffin tins for an easy no fuss breakfast you can walk out the door with.
Ingredients
Scale
Base:
- 12 eggs
- 3/4 cup unsweetened almond milk
- 1/2 teaspoon sea alt
- 1/4 teaspoon fresh black pepper
Veggies:
- 1 cup fresh baby spinach, chopped
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1/2 cup red pepper, diced
- 6-8 cherry tomatoes diced (or fire roasted canned tomatoes)
Instructions
- Preheat oven to 375° F
- Grease a muffin tin with oil or cooking spray (thoroughly)
- 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
- In a large bowl, combine the eggs, almond milk, salt and pepper and tomatoes
- Add the sautéd veggies to the egg mixture to combine
- 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
- Let cool for 5 minutes and using a butter knife go around the edge of the muffin and gently remove fro the pan
- Enjoy warm or cool
- Prep Time: 10 min
- Cooling Time: 5 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
