My boys love these for breakfast.  They haven’t discovered that they’re healthy!

Preheat the oven to 350°.  This recipe makes 12 muffins, 6 Spinach/Feta and 6 Pico de Gayo.  I have 1 of each for breakfast during the week.  My boys prefer their’s with a little bit of shredded meat and cheese. One spinach and one Pico is equal to 214 calories and loaded with protein. (Pictured is 2 muffin pans = I doubled the eggs and milk)

• 6 Eggs
• 1/2 Cup 2% Milk
• 1 Container of Pico De Gayo
• Handful of Spinach
• Sprinkle of Feta
• Salt/Pepper

Grease the muffin pan with olive oil spray really good.  I have found Coconut Oil isn’t the best choice for this, the eggs will stick.  I put a well rounded spoon of Pico into 6 of the muffin cups.  And I pack chopped spinach into 6 cups and sprinkle feta cheese in spinach cups.

In a bowl, mix the eggs and milk with a sprinkle of salt and pepper.  I have found by trial and error that pouring the egg mixture over the pico and spinach works better than adding that stuff after the eggs.

Fill each cup 3/4 way full, put in oven for 20 mins, turning the pan 180° after 10 mins.  Once done take the eggs out immediately and store in a plastic container in the fridge.   When ready to eat, I microwave for 30 secs per quiche.