Healthy Breakfast Egg Muffins with Spinach & Broccoli
Preheat the oven to 350 degrees. Chop your broccoli and spinach and set aside.
In a large bowl crack the eggs and whisk in the egg whites.
Add the seasonings and baking powder and mix well.
Stir in the almond milk.
Add the chopped broccoli and spinach and whisk into the bowl until coated.
Prep 12 muffins tins with either nonstick spray or silicone muffin cups.
Portion the batter into each cup making sure to get an even ration of veggies and eggs.
Bake in the oven for twelve minutes then rotate the pan.
The muffins will look like they are puffing up pretty large but don't worry because they will deflate.
Bake another 14-15 minutes until cooked through.
Broil the muffins for 2 minutes to slightly brown edges and remove from the oven.
Makes 12 muffins