Egg Muffins

Egg Muffins

Serves 4


1 1/2 teaspoon avocado oil

¼ cup onion, chopped

2 cups baby spinach, chopped

1 cup broccoli, cut into small florets

10 eggs

1/2 cup unsweetened almond milk

1 tsp sea salt

¼ teaspoon black pepper


  • Preheat the oven to 350 degrees and lightly grease a muffin tray with oil or use muffin liners. In a skillet over medium-low heat, once hot add 1 tablespoon oil and chopped onions. Cook for a few minutes, until the onions are translucent. Then add the broccoli florets, cooking until bright green for about 3 minutes.
  • Take the pan off the heat then mix in the spinach until just wilted. Let cool.
  • Meanwhile in a medium-sized bowl, crack the eggs and whip them until they are broken down. Then add the onion + broccoli mix, almond milk, sea salt, and black pepper. Mix everything together.
  • Pour the egg mixture into the prepared muffin tray until they are about 3/4 of the way filled.
  • Bake for 20 to 22 minutes.
  • Remove from the oven, let cool and enjoy!