Egg Muffins For One


 

No time to cook breakfast? No problem. This recipe will ensure you are ready for a busy week!

Just make these on Sunday night and you are all set with a delicious and nutritious grab-and-go breakfast to start your busy morning.

 

Egg Muffins

Yield 6 to 7 muffins

 

INGREDIENTS:

  • 8 eggs
  • 1 cup raw spinach
  • ½ cup  mushrooms
  • 1 cup diced tomatoes
  • ½ teaspoon minced garlic
  • ½ teaspoon turmeric
  • black pepper to taste
  • Himalayan sea salt to taste

 

DIRECTIONS:

1. Preheat oven to 350ºF.

2. Add all ingredients to blender and mix.

3. Pour mixture into greased muffin pan.

4. Bake for 30 minutes.

5. After they cool, you can store them in the fridge or freezer until ready to reheat and eat.

Enjoy!

 

Yours in Health,

Danette

P.S. I hope you will share this with your friends. Let me know how you like it in the comments below.

 

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