These Spinach Egg Muffins are almost like a small egg omelette or quiche without the dough. You can meal prep these, wrap them up individually and store in the freezer. Keep them in the fridge or freezer for the week as a quick simple breakfast.
A quick reheat in the microwave or oven and you are ready to go!
These egg muffins are packed with protein, and easy to customize with other combos of meat and veggies for fillers.
Preheat oven to 400 F.
1. Line a muffin pan with silicone liners or coat with non-stick cooking spray. Set aside. (makes 12 muffins)
2. In a large mixing bowl, whisk together eggs and salt and black pepper and
3. Add in garlic, spinach, and cheese and stir. Divide evenly into 12 muffin cups.
4. Sprinkle with more remaining cheese and bake for 12-15 minutes, or until eggs are fully set.
10 large eggs
1 – 1 1/2 teaspoons sea salt or to taste
1/4 – 1/2 teaspoon black pepper or to taste
1 clove of fresh garlic
2 cups chopped spinach
1 1/2 cups grated Parmesan cheese plus more for topping