This morning I had an unbelievable craving for eggs and avocado… At the same time. I decided to try out a new recipe  and it was great!

These egg muffins are perfect to make on the weekend and eat during the week. They are also a cute dish for a breakfast or brunch!

Here’s what you will need:
3/4 cup grape tomatoes, chopped

1 cup fresh spinach leaves, chopped

1 ripe Fresh California Avocado, seeded, peeled and diced

As needed Add salt, pepper and seasoning to taste

1/4 Bell pepper

1/4 onion

2 large eggs

1/2 cup egg whites

1 Tbsp. crumbled feta cheese

Preheat oven to 350 degrees F.

Spray a standard-sized non-stick mini muffin tin with cooking spray.

In a medium-sized bowl, combine tomatoes, spinach, avocado, bell pepper, onions and seasoning.

   
Spoon two tablespoons of vegetable and avocado mixture into each mini muffin cup.

  
Beat eggs and egg whites together in a separate bowl.

Pour eggs over the vegetables until about a little more than three-quarters full.

Sprinkle egg muffin mixture with cheese.

Bake for about 20 minutes, or until eggs spring back to the touch.

  
Since I’m trying to eat as few carbs as possible I put mine on a bed of salmon topped with sliced cherry tomatoes. Yum in my Tum!

Happy Eating!!