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#PrepAhead #FoodPrep or #EatRightNow These Egg Muffins will make Clean Eating mornings AMAZING!
Ingredients:
Toppings:
..
Greek Inspired Egg Muffins
#PrepAhead #FoodPrep or #EatRightNow These Egg Muffins will make Clean Eating mornings AMAZING!
Makes 6 egg muffins
Ingredients:
- 14 large free range eggs
- 1 cup fresh baby spinach leaves
- 1/2 cup feta cheese, crumbled
- 3/4 cup quartered cherry tomatoes
- 1 tsp dry Italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp pepper
Toppings:
- 1 avocado, diced
- 1/2 cup cherry tomatoes, quartered
- 1/2 cup feta cheese, crumbled
- 1/2 cup cucumber, chopped
Instructions:
Preheat the oven to 350°f. Grease a muffin pan with coconut oil spray.
In a large glass bowl, whisk together the eggs, Italian seasoning, salt and pepper.
Fill each muffin cup with spinach, followed by tomatoes and crumbled feta cheese.
Divide the egg mixture evenly between the 6 muffin pan cups.
Bake the muffins for 20 to 25 minutes, or until the egg is fully cooked.
Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.
Top each muffin with avocado, cucumber, cherry tomatoes and cheese then serve.
You can prep ahead your breakfast for up to 5 days and keep it in air-tight containers.
Enjoy!
â¤Rachel
Ingredients
- 14 large free range eggs
- 1 cup fresh baby spinach leaves
- 1/2 cup feta cheese, crumbled
- 3/4 cup quartered cherry tomatoes
- 1 tsp dry Italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp pepper
- Toppings:
- 1 avocado, diced
- 1/2 cup cherry tomatoes, quartered
- 1/2 cup feta cheese, crumbled
- 1/2 cup cucumber, chopped
Instructions
- Preheat the oven to 350°f. Grease a muffin pan with coconut oil spray.
- In a large glass bowl, whisk together the eggs, Italian seasoning, salt and pepper.
- Fill each muffin cup with spinach, followed by tomatoes and crumbled feta cheese.
- Divide the egg mixture evenly between the 6 muffin pan cups.
- Bake the muffins for 20 to 25 minutes, or until the egg is fully cooked.
- Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.
- Top each muffin with avocado, cucumber, cherry tomatoes and cheese then serve.
- You can prep ahead your breakfast for up to 5 days and keep it in air-tight containers.
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