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 Organic Cage Free Vegetarian Fed Eggs
- 3/4 Cup Organic Unsweetened Almond Milk
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Fresh Black Pepper
Veggies:
- 1 Cup Fresh Organic Baby Spinach, chopped
- 1/2 Cup Organic onion, diced
- 3 Cloves Organic Garlic, minced
- 1/2 Cup Organic Red Pepper, diced
- 6–8 Organic 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, basil, salt and pepper and tomatoes
- Add the 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