Egg veggie muffins with avocado toast
Ingredients
- 2 2-second spray Olive oil spray
- 5 large Eggs
- 3 tbsp 1% milk
- 4 tbsp Cheddar cheese, reduced fat, shredded
- 3 dashes Black pepper
- ⅓ cup Green onion, chopped
- ¾ cup Red bell pepper, chopped
- 1 cup Broccoli florets, chopped into small pieces
- 8 tbsp Avocado 4.4oz
- 4 slice Whole-grain bread, toasted 4.4oz
Steps
- Preheat the oven to 350°F. Spray 8 holes of a 12-cup muffin pan with oil or use muffin tin liners.
- In a medium bowl, whisk the eggs, milk, cheese and black pepper.
- Divide the vegetables evenly between the 8 muffin cups. Pour in the egg mixture to evenly cover the vegetables. Bake for 18 to 20 minutes.
- Makes 8 egg muffins. One serving is 2 muffins.
- Enjoy one serving (2 egg muffins) for breakfast with the avocado spread on the toast.
- Store the remaining 6 muffins in an airtight container in the fridge for later in the week.