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.
You may also be interested in:
Yummy Carrot and Apple Muffins
Super Healthy Banana Oat Flax Muffins
WARM EGG WHITE & SPINACH QUICHE
