Ingredients
- 8 pastured eggs
- 3 TB almond milk
- 2 TB organic olive oil
- 1/2 tsp aluminum free baking powder
- 1 tsp sea salt
- Pepper to taste
- About 2 handfuls of fresh spinach chopped
- 18-20 cherry tomatoes
- Pre-heat oven 375 degrees F.
- Grease muffin tin with oil spray.
- Chop spinach and cherry tomatoes and evenly distribute into each cup of the muffin tin.
- Beat the eggs, milk, olive oil, baking powder, salt, and pepper in a small mixing bowl.
- Pour the egg mixture over the spinach and cherry tomatoes.
- Bake in a 375 degree F oven for 20-25 minutes.
- Let cool completely and then package in two's or three's for breakfast for your week. Keep in the refrigerator - these will last 1-2 weeks. Enjoy!
No comments:
Post a Comment