These yummy egg muffins are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch!
12 large eggs
¼ cup plain unsweetened almond milk
¼ tsp each sea salt and ground pepper
1½ cups spinach, chopped
1 cup cremini mushrooms, sliced
½ cup green or yellow bell pepper, chopped
1/2 cup cooked garbanzo beans
½ cup chopped cilantro or parsley
1 tomato – chopped
1. Preheat the oven to 350°F. Whisk together eggs and almond milk. Season with salt and pepper.
2. Mist a 12-count muffin tin with cooking spray. Add spinach, mushrooms,peppers, tomatoes, garbanzo beans and herbs to 12 muffin cups.3. Pour egg mixture in each muffin tin until almost full. Bake for 15 minutes, until set. Remove and let cool completely before storing. (Makes 12 muffins/2 per serving.)
Each muffin contains:
123 calories, 8 grams protein, 2.5 grams fiber, 4 grams or carbs