Healthy Breakfast Egg Muffins Recipe
A delicious and nutritious healthy breakfast egg muffins recipe perfect for meal prep.
Equipment
- Muffin tin
- mixing bowl
- whisk
- Measuring Cup
Ingredients
Egg Base
- 10 large eggs
- ¼ cup whole milk or heavy cream
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Fillings
- 2 cups fresh baby spinach roughly chopped
- 1 cup shredded cheddar cheese or feta for a tangier taste
- non-stick cooking spray or olive oil
Instructions
Preparation
- Preheat your oven to 350°F and grease the muffin tin thoroughly.
- Wilt down the chopped spinach either by pouring hot water over it or sautéing it in a pan for a minute.
- In a large mixing bowl, crack all the eggs, add milk, salt, pepper, and garlic powder, and whisk until combined.
- Place the wilted spinach and cheese into the muffin cups before pouring in the egg mixture.
- Pour the egg mixture over the spinach and cheese, filling each cup about three-quarters full.
- Bake in the preheated oven for 20 to 25 minutes until the tops are firm and golden.
- Let the muffins cool for five minutes before gently popping them out of the tin with a plastic knife.
Notes
For best results, use freshly grated cheese instead of pre-shredded to avoid grainy texture. Consider adding red pepper flakes or hot sauce for extra flavor.
Nutrition
Serving: 1muffinCalories: 150kcalCarbohydrates: 2gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 250mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 700IUVitamin C: 5mgCalcium: 150mgIron: 1mg
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