Scrambled Egg Muffins


9 Eggs

½ cup Chopped Fresh Spinach

⅓ cup Skim Milk

⅓ cup Spelt Flour, or whole wheat pastry flour

¼ cup 2% Grated Cheddar Cheese

1 Tbsp Chopped Fresh Basil

1 Small Tomato, chopped

½ tsp Sea Salt

½ tsp Cracked Black Pepper


Preheat oven to 350. Break the eggs into a bowl and whisk. Add the rest of your ingredients and mix it all together. Add spoonfuls of the mixture to a nonstick muffin tin or a tin sprayed with nonstick coating. I used a 1/4 C measuring cup to transfer the mixture. Pop them in the oven and bake for 25 to 30 minutes, or until done.

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