Egg and Spinach Muffins
Basic Information
- Servings: 4
- Serving Size: 2 muffins
- Difficulty: 3
- Budget: 3
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Meal Type: Breakfast
Diet Types
- Omnivore
- Vegetarian
- Low-Carb
- High-Protein
- Pescatarian
- Mediterranean
- DASH
- Halal
- Kosher
- Paleo
- Whole30
Equipment
- Muffin tin (12-cup)
- Large mixing bowl
- Whisk
- Measuring cups
Ingredients
- 8 large eggs, beaten
- 2 cups spinach, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Heat oven to 375°F and grease 8 cups of a 12-cup muffin tin with olive oil.
- In a large mixing bowl, whisk eggs with salt and pepper, then stir in chopped spinach.
- Pour mixture evenly into the 8 prepared muffin cups.
- Bake for 18-20 minutes until set and lightly golden.
- Serve 2 muffins per plate warm.
Storage
Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat in a microwave or oven.
Nutrition
- Calories: 180
- Protein: 15g
- Fat: 13g
- Carbs: 2g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A