Egg Muffins

Ingredients

• Egg12 count (660 g)
• Milk1/4 cup (60 ml)
• Spinach8 cup (240 g)
• Tomato1 count (130 g)
• Onion2/3 count (101 g)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C). If you don't have an oven, you can cook in a pan as mini pancakes.

2. 2

   Step 2

   Oil the muffin pan.

3. 3

   Step 3

   In a bowl, beat the eggs with the milk and pepper to taste.

4. 4

   Step 4

   Add the spinach, tomatoes and onion previously chopped.

5. 5

   Step 5

   Add the mixture to the muffin pan and cook for 20-25 minutes or until the egg is cooked.

6. 6

   Step 6

   Remove the muffins from the oven and let them rest for 5 minutes.

7. 7

   Step 7

   Pan option: Place a pan over high heat. Once heated, pour some of the mixture and cook for 2-4 minutes over medium heat.

8. 8

   Step 8

   Once set, flip over and cook for another 1-2 minutes. Remove.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg Muffins can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.