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Greek Inspired Egg Muffins Recipe

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.