Paleo Egg Muffins

I love to cook breakfast for my kids and send them off to school knowing that I gave them a nutritious breakfast to start their day. With my schedule always being all over the place it's hard to make sure I've done just that but what saves the morning for me is when I have prepared ahead of time these Egg Muffins. My kids love them and all I have to do in the morning is, take them out of their glass container and put them on the skillet to warm up! (I don't own a microwave). It's super easy and saves a lot of time in the morning. Best part of it all is getting it prepped only take 5 minutes and the total cooking time is 30 minutes. 

Ingredients:

2 big hand fills of fresh baby spinach, cooked

4 whole large organic eggs

4 organic egg whites

1 roma tomato, diced

1 medium onion, finely chopped

2tbsp of fresh Parsley, finely chopped

2tbsp chia seed (or flax seed works too)

1/4 tsp sea salt

1/4tsp white pepper (black too)

Directions:

1. Preheat oven at 350F.

2. In medium bowl, whisk eggs with egg whites, and add the rest of ingredients. Combine.

3. Spray muffin tin with non stick oil or use silicone cupcake cups and pour the egg mixture in.

4.Bake for 30 minutes or until fully cooked through. 

You can serve warm and refrigerate for the next couple of mornings!

Enjoy, Toni