Step 1

Preheat the oven to 400°F (200°C).

Step 2

Separate the egg yolks from the whites and add the yolks to a large mixing bowl. Discard the egg whites or save them for another recipe.

Step 3

Wash and finely chop the mixed greens, tomatoes, and onion. Add to the egg yolk mixture.

Step 4

Add the bacon, cheese (minus 3 tbsp, set aside for later), unsweetened almond milk, and garlic salt to the bowl. Mix well.

Step 5

Grease the muffin pan with oil or add liners. Pour egg mixture evenly between the 6 muffin slots, about ¼ cup + 1 tbsp of batter per muffin.

Step 6

Pop the muffin pan into the oven for about 12 minutes or until the edges are slightly brown and toasty.

Step 7

Remove egg muffins from the oven and immediately sprinkle the tops with the reserved shredded cheddar cheese.

Step 8

Let cool for 2 minutes before serving.