Spinach Egg Muffins

Spinach Egg Muffins

These are such an easy go-to breakfast. 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!

spinach breakfast muffin

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

Serving Size: 2-4 muffins

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Arika Edgbert
Arika Edgbert

How long do these keep in the fridge?