Breakfast Egg Muffins with Spinach and Zucchini
Breakfast on the go is simple and delicious with these Breakfast Egg Muffins. Packed with spinach, zucchini and plenty of cheese and ready for you as you run out the door in the morning!
Sea salt and cracked pepper to taste
Preheat oven to 375°F.
In a medium bowl, whisk eggs together well.
Add all other ingredients and whisk to combine.
Spray or coat a muffin tin with olive oil or preferred oil and pour mixture to fill each about 2/3 full.
This will fill about 6-8 muffins.
Bake for about 15-17 minutes or until edges begin to brown and a toothpick comes out clean.
Refrigerate leftovers for about 3-5 days or freeze.