Ingredients
2 ripe avocados
8 large eggs
1 cup fresh spinach
1 small onion, finely chopped
1/4 cup milk or almond milk
1/2 cup shredded cheese (cheddar or mozzarella)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tbsp olive oil (for greasing)
Instructions
Preheat oven to 375°F (190°C) and grease 12 muffin cups with olive oil.
Whisk eggs, milk, salt, pepper, and garlic powder in a bowl.
Mash avocados and fold into egg mixture.
Add chopped spinach, onion, and cheese; mix gently.
Pour batter evenly into prepared muffin cups.
Bake for 18-20 minutes until edges are golden and centers are set.
Let cool completely before serving.
Notes
Substitute milk with coconut milk for a vegan option.
Muffins can be stored in an airtight container in the fridge for up to 2 days.
For extra fluffiness, whisk eggs until slightly whipped before adding dry ingredients.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg