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Eggie Power Muffins

Serving Size

3

Ingredients

  • 6 eggs
  • 1 spray cooking spray or butter
  • 1⁄4 cup milk
  • 1⁄8 tsp, salt
  • 1⁄8 tsp black pepper
  • 1 red bell pepper
  • 3⁄4 cup spinach
  • ½ cup shredded cheddar cheese
  • 1 avocado

Directions

  • Preheat oven to 375°F (190°C). Grease a muffin tin with cooking spray or butter.
  • Whisk together the eggs and milk in a mixing bowl—season with salt and pepper.
  • Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin.
  • Stir the diced bell pepper, spinach, and shredded cheddar into the egg mixture.
  • Evenly distribute the mixture into the greased muffin cups, filling each about ¾ full.
  • Bake for 20-25 minutes or until the centers are set and no longer runny.
  • Let cool slightly before serving. Top with avocado before eating.

Notes

Serving Suggestion: Serve warm with extra avocado on top or alongside whole-grain toast. Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 1 month. Reheating: Microwave thawed muffins on high for 45-60 seconds until hot. Protein content: ~ 9 g per muffin

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