TOMATO SPINACH MOZZARELLA BREAKFAST MUFFINS

INGREDIENTS:

• 4 large eggs

• 2 tablespoons finely chopped onion, (red, white or yellow/brown)

• Salt and pepper, to taste

• 1/4 cup fresh spinach, roughly chopped

• 8 grape or cherry tomatoes, halved

• 1/4 cup shredded mozzarella cheese

INSTRUCTIONS:

1. Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.

2. In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.

3. Add egg mixture halfway up into each tin of a greased muffin tin.

4. Divide the three topping combinations into 4 muffin cups each.

5. Bake for 15-20 minutes, until set.

6. Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.

7. Enjoy!