Egg Muffins
Author: Laura Readel
Recipe type: Breakfast
Prep time:
Cook time:
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These egg muffins are a simple grab-n-go breakfast or morning snack packed with protein. I enjoy them with spinach, tomatoes and feta; however, you can personalize these and swap out any veggies you'd enjoy. After you pop them into the oven check on them every couple minutes at 20 minutes-they go from light-n-fluffy to hard and crunchy in a very short time.
Ingredients
- 6 large eggs
- 1 cup cooked spinach - cook it in coconut oil until it softens
- 1 cup diced tomatoes
- ½ cup feta cheese
- fresh basil, chopped finely
- Pepper to taste
Instructions
- Preheat oven to 225.
- In a glass measuring cup whip all eggs until evenly blended - makes it easier to pour them
- Lightly spray mini-muffin tin with nonstick spray
- Spread small amount of spinach, tomatoes, basil and feta into the bottom of each muffin hole.
- Pour beaten eggs over veggies/cheese until just even with top of muffin hole.
- Bake in oven for about 20-23 minutes.
I have begun to appreciate the simplicity of our family breakfast. I used to feel like a short-order cook making everyone different things and catering to specific likes. It’s so important for us to start our days with a healthy breakfast. I started making these little egg muffins several months ago. They are really convenient to have as a fast grab-n-go breakfast that are packed with protein. I also like that they are individualized without a hassle. You can add in any vegetables you like. I usually eat mine with spinach, diced tomatoes and feta cheese. I also love them with spinach and bell peppers. My kids eat them with spinach and cheese. You can use whatever combination of veggies/cheese you’d like. They are easy to prep and take minimal time to bake.
