These Superfood, Healthy Breakfast Egg Muffins are made with spinach, avocado, and tomato for a very healthy, nutrient-dense combo!
Preheat oven to 350 degrees Fahrenheit.
Grease a muffin tray with oil spray.
Beat 8 eggs in a large mixing bowl.
Making the Mixture. Stir in 1 1/4 cup chopped spinach, 1 cup cubed avocado, 1 cup seeded + cubed Roma tomato, 1/3 cup chopped green onion, 2 tbsp chopped fresh basil, and 3/4 cup shredded mozzarella.
Pour the mixture evenly into 12 muffins tins.
Top with 1/2 cup mozzarella.
Bake until the cheese starts to brown and a toothpick comes out clean.
Store in the refrigerator for up to 5 days in a sealed container.