Ingredients

The following ingredients have 4 Servings
  • 5 eggs
  • 5 egg whites
  • 1/4 cup unsweetened almond milk (or milk of choice)
  • 1 large avocado (pitted & diced)
  • 4 tbsp salsa or pico de galo (a thin salsa that isn't too chunky)
  • 1/2 tsp cumin
  • 1 tsp dried cilantro
  • 1/2 tsp pepper
  • 1/4 tsp salt

Instruction

  • Preheat oven to 375 F. Grease 10 muffin cavities of a muffin pan or spray liberally with cooking spray.
  • In a large mixing bowl, whisk together eggs, eggs whites, milk, cumin, cilantro, pepper, salt and salsa. 
  • Transfer to a 2 cup measuring cup then pour into each cavity 3/4 of the way full. Place one tablespoon of diced avocado on top of each muffin cavities. 
  • Bake at 22-25 minutes until muffins are set. Remove from the oven and cool in the pan 5 minutes prior to removing with a mini spatula and transferring to a wire cooling rack. 
  • Store in the refrigerator up to 7 days in an airtight container.