Ingredients • 12 large eggs • Salt and pepper, to taste topping • 3/4 cup fresh spinach, roughly chopped • 12 grape or cherry tomatoes, halved • 3/4 cup shredded mozzarella cheese
1 Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray. 2 In a large bowl, whisk together eggs. Season with salt and pepper, to taste. 3 Add egg mixture halfway up into each tin of a greased muffin tin. 4 add cheese tomato topping to each muffin 5 Bake for 20 minutes. 6 Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
Nutrition Facts Serves 4 (3 egg muffins per serving) 283 Calories 19g Fat 24g Protein 3g Carbs
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