Easy Breakfast Egg Muffins
These Breakfast Egg Muffins are exactly what you need for a quick grab and go breakfast. They are loaded with all your favorite fixings. They are healthy, low carb and gluten-free!
Servings 6 People
- 8 large eggs
- ¼ cup chopped onions
- 8 grape tomatoes quartered
- ¼ cup chopped spinach
- ¼ cup mozzarella cheese shredded
- Salt and pepper to taste.
- 1 clove garlic minced
- Olive oil cooking spray
Preheat the oven to 375 degrees.
In a medium bowl combine all the ingredients.
Spray the muffin pan with olive oil cooking spray. Pour the egg mixture into each muffin pan opening. Bake for 25 minutes. Serve warm.
Serving: 6People | Calories: 215kcal | Carbohydrates: 22g | Protein: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 252mg | Sodium: 707mg | Potassium: 954mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3000IU | Vitamin C: 125.4mg | Calcium: 70mg | Iron: 2.5mg