These egg breakfast muffins are a delicious, satisfying breakfast option. Make a batch on the weekend and enjoy throughout the week.

Ingredients

¾ cup grape tomatoes, chopped
1 cup fresh spinach leaves, chopped
1 ripe Fresh California Avocado, seeded, peeled and diced
Salt, to taste
Pepper, to taste
¼ tsp. chipotle seasoning (optional)
2 large eggs
½ cup egg whites
1 Tbsp. crumbled feta cheese

Directions

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, salt, pepper and optional chipotle 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.

Other Info

Yields: 15 Mini Muffins
Preparation: 10 min
Cook Time: 20 min
Total Time: 30 min

Nutrition information per serving

Calories 90; Total Fat 7 g (Sat 1.5 g, Trans 0 g, Poly 1 g, Mono 4 g); Cholesterol 75 mg; Sodium 140 mg; Potassium 270 mg; Total Carbohydrates 4 g; Dietary Fiber 2 g; Total Sugars <1 g; Protein 4 g; Vitamin A 863 IU; Vitamin C 8 mg; Calcium 34 mg; Iron 1 mg; Vitamin D 17 IU; Folate 50 mcg; Omega 3 Fatty Acid 0.06 g

% Daily Value*: Total Fat 11%; Vitamin A 15%; Vitamin C 15%; Calcium 4%; Iron 4%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces.

Author: Recipe created by Bonnie-Taub Dix, MA, RD, CDN Recipe Provided By the California Avocado Commission

http://www.californiaavocado.com/