Mediterranean Egg Muffins.

Happy Monday, y’all! Here’s to a new week & a fresh start.

If you’re in need of an easy, quick breakfast to begin your day, look no further. I prepped these egg cups this weekend and loaded them up with veggies so I would have something ready for busy mornings.

Not only do they taste amazing, but I know I can feel good about eating a nutritious meal to fuel me for the day ahead. They’re inexpensive, low fat, and take about 5 minutes to make. You really can’t lose with these guys!

Mediterranean Egg Muffins

(makes 10 muffins)

8 eggs (6 whole, 2 egg whites)

1/4 cup water

1 cup torn spinach

1/2 cup chopped tomatoes

1/4 cup chopped red onion

1/4 cup chopped basil

1/2 cup part-skim mozzarella

salt & pepper

1. Preheat the oven to 350 degrees. Spray a muffin tin with pam or coconut oil.

2. In a large bowl, whisk together the eggs, tomatoes, spinach, onion and basil. Pour batter into the muffin tin, filling each cup 3/4 of the way full. *Pour a little bit of water in any empty muffin molds to ensure an even bake!

3. Bake the eggs for 10 minutes. Remove from the oven and top with mozzarella cheese. Sprinkle with sea salt and pepper to taste.

4. Bake for another 10 minutes, or until golden. Remove from oven and let cool for 15 minutes. Eat right away or store in the fridge for up to 5 days.

Have a great day/week!

xo Jordan