Egg Muffins
Servings: 24
Calories:
Equipment
- Mini Muffin Pan
Ingredients
- 10 eggs
- 2 cups fresh spinach chopped
- ½ cup tomatoes chopped
- 1 tbsp dried chopped onion
- ¼ cup milk
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
Instructions
- Preheat oven to 350°F.
- Place eggs in a large bowl and gently whisk.
- Then add the rest of the ingredients to the egg bowl and whisk until well mixed.
- Spray cooking oil on the mini muffin pan.
- Fill the cupcake forms in the pan with egg mixture.
- Bake in the preheated oven for approximately 20 minutes or until done.