Ingredients
Egg Mixture
- 12 large eggs
- 1/4 cup nonfat milk
- 1 cup chopped fresh spinach
- 3/4 cup quartered cherry tomatoes
- 1/2 cup diced onions
- 1/2 teaspoon black pepper
Toppings
- Sliced avocado, for serving
- Salsa, for serving
- Crumbled cotija or feta cheese, for serving
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 12-cup muffin pan thoroughly with cooking spray to prevent sticking.
- Prepare the egg mixture: In a large bowl, whisk together the 12 large eggs, 1/4 cup nonfat milk, and 1/2 teaspoon black pepper until well combined. Stir in 1 cup chopped fresh spinach, 3/4 cup quartered cherry tomatoes, and 1/2 cup diced onions to distribute the vegetables evenly throughout the mixture.
- Fill the muffin pan: Evenly divide the egg and vegetable mixture between the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the muffins: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until the eggs are fully set and a toothpick inserted in the center comes out clean.
- Cool and remove: Remove the muffins from the oven and let them cool for 5 minutes in the pan. Use a knife to gently loosen the edges before carefully removing each muffin from the cups.
- Add toppings and serve: Top each egg muffin with sliced avocado, a spoonful of salsa, and a sprinkle of crumbled cotija or feta cheese for extra flavor and creaminess. Serve immediately and enjoy!
Notes
- You can customize the vegetables by adding bell peppers, mushrooms, or zucchini.
- Use any cheese you prefer or omit it for a dairy-free option.
- These muffins can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, microwave for about 30 seconds or until warmed through.
- To make it vegetarian, ensure the cheese used is free of animal rennet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
