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Egg Muffins

Posted Jan 18th, 2016

These easy egg muffins are a great way to start the day! If you make them ahead of time you’ll have a high protein breakfast, that includes vegetables, ready to go. So, if you’ve made a New Years resolution to eat a better breakfast these tasty muffins could be a great addition to your morning routine.

Egg Muffins

6 Clearly Organic Eggs
1/2 cup frozen or fresh spinach
6 mushrooms, thinly sliced
1 green onion, thinly sliced
1/2 cup shredded cheese
Clearly Organic Pan Spray
Salt and pepper to taste

Preheat oven to 350 degrees. Grease 6 muffin cups on a muffin pan. Divide spinach, mushrooms, green onion and cheese between each of the 6 muffin cups. Crack an egg into each muffin cup and sprinkle with salt and pepper if desired. Bake for 20-25 minutes or until knife inserted in the center comes out clean. Let muffins cool in the tin for 5 minutes. Using a rubber spatula carefully remove egg muffins. Enjoy immediately or muffins can be refrigerated or frozen for up to 3 weeks.

Egg Muffins Egg Muffins
Egg Muffins
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