Spinach Egg Muffins

breakfast

Spinach Egg Muffins

Serves

2-4 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!

SPINACH EGG MUFFINS RECIPE

Ingredients

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

Directions

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!