Breakfast Egg Muffins

Ingredients:

BASE

• 12 large eggs

• 2 tablespoons finely chopped onion, (red, white or yellow/brown)

• Salt and pepper, to taste

TOMATO SPINACH MOZZARELLA:

• 1/4 cup steam fresh spinach

• 8 grape or cherry tomatoes, halved

• 1/4 cup shredded mozzarella cheese

SPINACH OLIVES MOZZARELLA

  • 1/4 cup steam fresh spinach
  • 1/4 cup mozzarella
  • 1/4 cup olives

Instructions:

1. Preheat oven to 350°F | 180°C. Lightly spray a 12

cup capacity muffin tin with nonstick oil spray.

2. In a large bowl, whisk together eggs and onion.

Season with salt and pepper, to taste.

3. Add 1/4 egg mixture halfway up into each tin of a

greased muffin tin.

4. Divide the two topping combinations into 6 muffin

cups each.

5. Bake for 20 minutes.

6. Serve OR store in an airtight container in the

refrigerator for up to 4 days and reheat when ready

to serve.

7. Enjoy!

Tip:

Vacuum seal to last longer. These egg muffins can also

be stored in the freezer.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s