Breakfast Egg Muffins
A heavenly breakfast muffin that's packed with protein and nutrients. It comes together with very little effort and is insanely customizable.
Servings: 12 Muffins
Calories: 133kcal
Equipment
- 1 12-hole muffin tray
Ingredients
- 10 eggs
- 5 oz milk
- 3 garlic cloves minced or finely chopped
- 5 potatoes
- handful of spinach
- 1 red onion
- 1 tbsp chives
- Salt and pepper
Instructions
- Preheat the oven to 350°F. While the oven is warming up, chop all of your veggies into thin slices.
- Grease a muffin tray with oil or cooking spray, the layer all the veggies into each cup until evenly distributed.
- Crack 10 eggs into a large pouring jug, then whisk the mixture with a fork. Add the milk, minced garlic, salt, and pepper, then give it another whisk until everything is well blended
- Pour the egg mixture into the muffin tray cups, one by one, until each muffin cup is around ¾ full.
- Place the tray in the oven and bake for 30 minutes until each muffin is puffy and golden brown. Allow to cool for 10 minutes before eating.
Nutrition
Calories: 133kcal | Carbohydrates: 17g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 63mg | Potassium: 466mg | Fiber: 2g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 1mg