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Healthy Veggie Egg Muffins

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Ingredients 

  • 12 large pasture raised eggs
  • 1/2 cup unsweetened milk, almond, coconut, or cashew
  • 2 cups chopped baby spinach
  • 1 cup chopped cherry tomatoes
  • 4 green onions, sliced
  • sea salt and fresh ground black pepper to taste, about a 1/4 teaspoon each
  • 2 tsps dry mustard powder
  • 1/2 cup crumbled feta cheese or cheese of choice
  • ghee, or avocado oil cooking spray

Instructions 

  • Preheat your oven to 350 degrees f.
  • Spray a regular 12 spot muffin tin with cooking spray (or use silicone liners) then divide up your chopped spinach, tomatoes, onions, and cheese equally between all 12 muffin cups.
  • In a large bowl, whisk together the eggs, milk, sea salt and pepper, and dry mustard.
  • Pour this egg mixture evenly into the muffin spots over top of all your goodies.
  • Bake in your preheated oven for 12-15 minutes, or until the eggs are just set and puffed.
  • Enjoy immediately.
  • Refrigerate in glass containers for up to 3 days for meal prep.
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