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Egg Muffins

Rebecca | Roses & Whiskers
Healthy and flavorful, these egg muffins make for an easy and delicious breakfast or on-the-go snack. Naturally gluten free.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients
  

  • 12 large eggs
  • 2 tbsp whole milk
  • 1/2 tsp ground oregano
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 1/4 tsp ground parsley
  • 2 tbsp diced yellow onions
  • 2 tbsp diced tomatoes
  • 1/2 cup fresh spinach roughly chopped
  • 1/2 cup precooked chicken roughly chopped (I use Perdue Short Cuts)
  • 1/2 cup shredded mozzarella cheese

Instructions
 

  • Preheat the oven to 350°F (176°C) and grease a standard muffin pan with cooking spray. Use a paper towel to evenly distribute the grease in each muffin well and dab off any excess spray.
  • In a large bowl, whisk the eggs and milk until combined. Then whisk in the spices. Stir in the veggies, chicken and cheese.
  • Divide the egg mixture evenly among the 12 muffin wells, filling each about 3/4 full. Bake for 18-22 minutes or until the edges are lightly browned. Let the muffins rest in the pan for 3 minutes before removing to a wire cooling rack. Store in an airtight container in the fridge or freezer. Enjoy!