Spinach Tomato Egg Muffins
 
Prep time
Cook time
Total time
 
Egg Muffins (or mini-quiches) are perfect grab-and-go breakfast. Freeze them and reheat on busy mornings. High in protein, gluten-free and great for kids.
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 clove Garlic - minced
  • 4 cups Spinach
  • 2 Tomato - diced
  • 8 Large Eggs
  • ½ cup (4 tablespoon) grated Cheese
  • sprinkle of Herbs (I used dried rosemary)
  • Pinch of Salt & fresh ground Pepper
Instructions
  1. Preheat oven to 375 F. If using regular muffin pan, use waxed paper liners.
  2. Dice tomatos into small pieces.
  3. Saute garlic and spinach with a little olive oil on low fire until spinach is wilted.
  4. Whisk egg with salt and pepper in a measuring bowl/cup with a pour sprout.
  5. Place spinach and tomato into muffin cups. Add diced meat/fish, You want the muffin cups to be about ⅔ full, with just enough room to pour a little egg around the other ingredients.
  6. Pour egg into each muffin cup until it is ¾ full. Top with grated cheese and herbs,
  7. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Recipe by at https://justasdelish.com/blog/egg-muffins/