Spinach Egg Muffins


You can double the recipe (or more) to make a big batch and store in the fridge for the entire week! I love the simple spinach egg muffins, but often add tomato, mushrooms or other yummy veggies to it!


  • 1 tsp. coconut oil, raw, extra-virgin, organic
  • 1/2 c. onion, diced
  • 2 c. spinach, chopped
  • 1/2 c. tomatoes, diced (optional)
  • 2 whole eggs, 3 egg whites
  • Any no-salt added seasoning


  1. Preheat oven to 350ºF.
  2. Line 4 cups of a muffin pan with cupcake liners
  3. Heat coconut oil in a pan over medium low heat.
  4. Add onions and sauté until brown.
  5. Add spinach to the pan and stir for about 2 minutes.
  6. Divide the diced tomatoes (if you are using them) and onion/spinach miture between the lined cups
  7. Beat the eggs in a small bowl and pour evenly into each up.
  8. Bake for about 20 minutes or until they puff up on top.
  9. You  can refrigerate the muffins and eat them later!