Healthy Mediterranean egg muffins
- Replies 0
Yield: 12 Quiche
Healthy Mediterranean Egg MuffinsMediterranean Egg Muffins on a wood board with chopped tomatoes and spinach
These Mediterranean Egg Muffins are a delicious way to enjoy a healthy breakfast. Simple to make, perfect for making ahead and having ready for quick morning meals, or protein-rich snacks. Packed with healthy Mediterranean ingredients and flavors, they are a go-to in the mornings.
35 minutes
Ingredients
12 large eggs
salt and pepper to taste
1/2 teaspoon Iralian seasoning
1 to 2 cups chopped fresh baby spinach
3 green onions, chopped
24 grape tomatoes, chopped
3 to 6 ounces Feta (or goat cheese, cheddar, Parmesan)
Instructions
Preheat oven to 350°F and coat a 12-cup muffin tin with cooking spray.
Add the eggs to a large 4-cup measuring cup or mixing bowl and season with salt, pepper, and Italian seasoning. Whisk the eggs vigorously until fluffy.
Into each of the muffin cups add a handful of spinach, 4 grape tomato halves, a sprinkling of scallions, and your preference of cheese. Then fill with egg mixture about 90% full.
Bake for 20-25 minutes. Let the egg muffins cool in the tin slightly, then run a knife along the outer edge and remove.
Notes
To make ahead: Bake and let cool completely. Then refrigerate in an airtight container for up to 3 days. To freeze, wrap each egg muffin individually in plastic then store in a freezer container for up to a month. To reheat, remove any plastic, wrap in a paper towel, and microwave on High for 30 to 60 seconds.
Nutrition Information: Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 199mgSodium: 235mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 9g
Healthy Mediterranean Egg MuffinsMediterranean Egg Muffins on a wood board with chopped tomatoes and spinach
These Mediterranean Egg Muffins are a delicious way to enjoy a healthy breakfast. Simple to make, perfect for making ahead and having ready for quick morning meals, or protein-rich snacks. Packed with healthy Mediterranean ingredients and flavors, they are a go-to in the mornings.
35 minutes
Ingredients
12 large eggs
salt and pepper to taste
1/2 teaspoon Iralian seasoning
1 to 2 cups chopped fresh baby spinach
3 green onions, chopped
24 grape tomatoes, chopped
3 to 6 ounces Feta (or goat cheese, cheddar, Parmesan)
Instructions
Preheat oven to 350°F and coat a 12-cup muffin tin with cooking spray.
Add the eggs to a large 4-cup measuring cup or mixing bowl and season with salt, pepper, and Italian seasoning. Whisk the eggs vigorously until fluffy.
Into each of the muffin cups add a handful of spinach, 4 grape tomato halves, a sprinkling of scallions, and your preference of cheese. Then fill with egg mixture about 90% full.
Bake for 20-25 minutes. Let the egg muffins cool in the tin slightly, then run a knife along the outer edge and remove.
Notes
To make ahead: Bake and let cool completely. Then refrigerate in an airtight container for up to 3 days. To freeze, wrap each egg muffin individually in plastic then store in a freezer container for up to a month. To reheat, remove any plastic, wrap in a paper towel, and microwave on High for 30 to 60 seconds.
Nutrition Information: Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 199mgSodium: 235mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 9g
