Egg and veggie muffins

By Cheryl-4

Ingredients

• 12 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 teaspoon sea salt and ground pepper
• One and a half cups spinach chopped
• 1 cup cremini mushrooms sliced
• 1/2 yellow onion chopped
• One vine tomato chopped
• 1/2 cup chopped basil
• Two cloves garlic minced

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Preheat oven to 350°F which together eggs and almond milk season with salt and pepper

Step 2

Mist a 12 count muffin tin with cooking spray add spinach mushrooms and onions 26 muffin cups and tomato basil and garlic two remaining six making 12 total

Step 3

Pour egg mixture’s into each muffin tin until almost full bake for 15 minutes until set remove and let cool completely before storing