Cheese and Avocado Egg Muffin

Ingredients

3 cups diced potato

2 tbsp avocado oil

1 avocado, peeled and diced

½ tsp sea salt

½ tsp garlic powder

Black pepper (optional)

6 eggs, beaten (1/4 tsp salt and pepper)

4 tbsp milk (2% organic milk or unsweetened nut milk of any kind)

1/4 cup shredded mozzarella cheese or cheddar cheese

Instructions

1. Grease a standard 12-cup muffin pan, preferably nonstick, with avocado oil or coat with cooking spray.
2. Coat diced potato in 1 tbsp of oil and add salt, garlic powder and pepper. Transfer diced potato to muffin try and fill it to 1/3 full. Baked for 20-25 minutes until golden brown. Bring muffin tray out to cool for 5 minutes.
3. In a large bowl, beat eggs and add salt and pepper to taste.
4. Evenly distribute diced avocado on top of baked potato.
5. Pour egg mixture onto muffin tray to 2/3 full, sprinkles shredded cheese evenly on top.
6. Bake at 375F on the middle rack of the oven and cook for 18-20 minutes or until egg is done (egg not watery).
7. Transfer pan to wire rack and let cool for about 5 minutes. Using a knife or thin rubber spatula, carefully go around edges of each muffin to gently release from pan. Eat warm or at room temperature.