Oven Egg Muffin {Gluten Free}

ImageGood Morning – Rise and Shine and Give God the Glory! Time to wake up, smell the coffee and have a hearty breakfast!

Now tell me, who doesn’t love the incredible, edible egg!? {Organic and cage-free of course!}

This little toasty egg cake will make your morning just a little better. And for those of you on a protein enthused diet {low-carb}, this is perfect for you! It’s is also gluten-free {let the angels sing!}

This recipe is super easy and takes no time at all to make!

Kids and adults will like this yummy meal. So, let’s get cooking.

You will need: 6 eggs {one egg per muffin tin, roughly}, turkey low-fat sandwich meat, grape tomatoes, spinach, yellow onions and salt and pepper to taste.

First of all, spray your muffin tins with some cooking spray and set the oven to 350.

In a separate bowl, crack your eggs {use cage-free} and whisk together into a nice little yellow mixture. On a cutting board, chop up about ¼ of a yellow onion and dump these into the egg mixture – whisk again.

In muffin tins, line the bottom with about 3 spinach leaves. I lined 6 little cups in the tin. Add some sliced turkey meat and sliced tomatoes.

Pour the egg mixture on top of your bed of spinach and veggies. And place these in the oven.

Allow them to cook for about 20 minutes and – there you go – a nice little egg cake. Sprinkle with salt and pepper to taste. Add salsa on the side or ketchup. It’s your choice.

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