Easy Veggie Egg Muffins

I recently decided to cut out sugar, caffeine, starches and carbs from my diet for two weeks. It wasn't easy, but these egg muffins definitely made mornings less harsh! The best thing is that you can make a batch and then they will last you for a few days. Just heat and serve! They are a great way to get veggies and protein all at once and also double as an afternoon snack.

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Servings: 12

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

5 eggs 1/4 c. skim milk

3/4 c. cheddar and feta cheese mixed together

1/2 c. chopped spinach

1/4 c. diced red onion

1/4 c. diced tomatoes

salt and pepper to taste


1Preheat oven to 350 degrees

2Lightly coat muffin tin with olive oil or cooking spray

3Combine eggs and milk together with whisk

4Add remaining ingredients and mix together

5Pour mixture into muffin tin evenly

6Bake for 20 minutes

7Let cool for 3 minutes


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