Scrambled Egg Muffins

These muffins are nutrition-packed and pocket-sized -- perfect for breakfast or snack time.

12 servings.

Ingrediants
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

Directions
1. Preheat oven to 350.
2. Break the eggs into a bowl and whisk.
3. Add the rest of your ingredients and mix it all together.
4. Using a 1/4 C measuring cup, add spoonfuls of the mixture to a nonstick muffin tin or a tin sprayed with nonstick coating.
5. Bake for 25 to 30 minutes, or until done.  

*Recipe courtesy of BetterRecipes.com