Low-Fat Egg Muffins

Ingredients:

• 6 large eggs
• 1/4 cup skim milk (or unsweetened almond milk)
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup bell pepper, diced (any color)
• 1/4 cup onion, finely chopped
• 1/4 cup low-fat cheese, shredded (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Non-stick cooking spray

Instructions:

1. Preheat Oven:

   • Preheat your oven to 350°F (175°C).

2. Prepare Muffin Tin:

   • Spray a 12-cup muffin tin with non-stick cooking spray.

3. Prepare Vegetables:

   • Chop the spinach, tomatoes, bell pepper, and onion.

4. Mix Eggs:

   • In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

5. Assemble Muffins:

   • Evenly distribute the chopped vegetables into the prepared muffin tin.
   • Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
   • If using, sprinkle a small amount of low-fat cheese on top of each muffin.

6. Bake:

   • Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.

7. Serve:

   • Let the muffins cool for a few minutes before removing them from the tin.
   • Serve warm or at room temperature.

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These low-fat egg muffins are perfect for a quick breakfast or snack. They’re portable, easy to make, and packed with protein and vegetables. Enjoy!