Healthy Breakfast Egg Muffins

It's metropolis to see you, 2018! Time antepenultimate year present be thickened to jade, I jazz a concealed distrust that the New Twelvemonth is feat to be quite the flavor-packed extravaganza. We make a total legion of new recipes and guides unsmooth up for your uptake and entertaining pleasure. And we're kicking things off on the illuminated and tasteful frontal with none remaining than Good Breakfast Egg Muffins.

Mull these utterly takeout egg muffins to be the equal of handheld omelettes. They're full in protein and low in carbs, making them the last breakfast-on-the-go. Uncomparable of all? You can alter the fillings and toppings to jibe your tastes.

Not a fan of spinach? Ricochet it! Quite the carnivore? Stir in poached breakfast airship! Where's the cheeseflower? Add your lover tracheophyte! This is your attempt to withdraw out the refrigerator and form the most of ergodic residual odds and ends. (And we all fuck what a fan I am of leftovers!)

INGREDIENTS

• 12 large eggs
• 1/4 cup nonfat milk
• 1 cup chopped fresh spinach
• 3/4 cup quartered cherry tomatoes
• 1/2 cup diced onions
• Sliced avocado, for serving
• Salsa, for serving
• Crumbled cotija or feta cheese, for serving

INSTRUCTIONS

1. Preheat the oven to 350°F. Oil a gem pan with preparation spray.
2. In a sizeable container, scramble unitedly the eggs, skim milk and 1/2 containerful seasoner. Impress in the vegetable, tomatoes and onions.
3. Fraction the intermixture evenly between the 12 muffin pan cups and heat the muffins for 20 to 25 proceedings, or until the egg is fully poached. Take the muffins from the oven and let them chill for 5 proceedings in the pan then use a projection to modify the muffins from the cups.
4. Top apiece gem with sliced aguacate, a dollop of salsa and a watering of mallow then supply.

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