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Egg Muffins

Egg muffins are made with eggs, milk, spinach, onions, cherry tomatoes, habanero if you want some heat, you don’t have to use it so it’s totally optional. You can double the recipe and vice versa. This is good for breakfast and can be made ahead. This is a very basic recipe, easy, tasty, and fast to make.

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Egg And Spinach Frittata

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Avocado Toast with Poached Egg

PREP TIME:

10minutes

DIFFICULTY LEVEL:
Easy
 
COOK TIME:
20-25minutes
 
INGREDIENTS
  • 6 eggs
  • 1/8 cup milk (whole milk, non-fat milk or your choice)
  • 1/2 cup thinly fresh chopped spinach (more or less)
  • 1/2 cup chopped onions(you can add more or reduce)
  • 1/2 cup sliced cherry tomatoes (you can add more or reduce)
  • Chicken flavor bouillon
  • salt 
  • habanero pepper or cayenne pepper (optional)
INSTRUCTIONS
Prepare your oven and grease the muffin pans ahead. Preheat the oven to 350 degrees F.  
You can use oil or spray cooking oil to grease the pan.
Break the eggs in a bowl, pour the milk in this bowl and whisk together, along with the pepper if you’re using.
Add onion, sliced tomatoes, and spinach, and stir all together.
Pour the mixture into the muffin pan, try as much as possible the mixture pour in the pan is evenly distributed.
Bake in the preheated oven and bake for 20-25 minutes or until fully cooked. The cooking time may vary due to the oven you’re using.  
Let the eggs rest for few minutes before popping them out of the pan.
 
P.S
You can always adjust the recipe, for instance, I use more spinach because that’s one of the ways I get my kids to
consume more vegetable.
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