Mini Egg Muffins

Overview

Easy as pie to whip up on the fly. These can be made on the weekend and reheated to enjoy on busy mornings. 

Ingredients

  • 2 cups organic, fresh spinach, chard or kale, roughly chopped
  • 1 large Roma tomato, diced
  • 6 large eggs
  • 1 Tbsp. water
  • 1 medium sweet (white) onion, diced
  • 3 Tbsp. roughly chopped fresh parsley
  • 3 Tbsp roughly chopped fresh cilantro 
  • 1/4 tsp. cumin 
  • ¼ tsp. sea salt, or to taste 
  • ¼ tsp. freshly ground pepper, or to taste 
  • a pinch or two of cayenne pepper, optional

Preparation Method

  1. Preheat oven to 350 degrees F.
  2. In a medium sized bowl, whisk eggs with 1 Tbsp. water for extra fluffiness.
  3. Add remaining ingredients and mix well to combine Feel free to add anything you like -other ideas include: fresh dill, wild mushrooms, asparagus etc.
  4. Prepare a muffin tin with virgin coconut oil. Pour in egg mixture evenly.
  5. Bake for 30 minutes or until set. Remove from oven and set aside to cool.
    Serve warm or place in the refrigerator for up to 5 days and serve for a quick breakfast or snack.

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