Breakfast Egg Muffins are low carb, filling and quick to grab while running out of the door!
Ingredients
4 large eggs
1 tablespoons finely chopped onion
Salt and pepper, to taste
half cup fresh spinach, roughly chopped
3 cherry tomatoes, halved
half cup shredded mozzarella cheese
Instructions
Lightly spray a 4-cup capacity muffin tin with nonstick oil spray.
In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
Add egg mixture halfway up into each tin of a greased muffin tin.
Divide the three topping combinations into 4 muffin cups each.
Bake for 10 minutes.
Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
Enjoy!
Nutrition Facts :
Calories: 82kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 168mg | Sodium: 97mg | Potassium: 103mg | Vitamin A: 555IU | Vitamin C: 6.3mg | Calcium: 55mg | Iron: 0.8mg
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