Eggs-traordinary California Avocado Breakfast Muffins

Eggs-traordinary California Avocado Breakfast Muffins

(Yields: 15 Mini Muffins)

4/5 cups grape tomatoes, chopped
1 cup fresh spinach leaves, chopped
1 ripe avocado, seeded, peeled and diced
salt to taste
pepper to taster
1/4 tsp. chipotle seasoning (optional)
2 large eggs
1/2 cup egg whites
1 tbsp. crumbled feta cheese


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.

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