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Egg Muffins

July 11, 2017 by Jo Barnett

Egg muffin with side of avocadoThis is an easy way to have a nutritious healthy breakfast without spending lots of time each day. These are eggs with veggies & herbs baked, store in a Ziploc bag and you can have an breakfast (or lunch or dinner) quickly. It also makes a great egg sandwich.

Egg Muffins

Ingredients:

  • 8 eggs
  • 12 to 15 cherry tomatoes
  • 10 oz spinach
  • 1 cup grated cheese
  • 1 to 2 tablespoons fresh tarragon finely chopped
  • 1/4 cup fresh parsley – finely chopped
  • 1 to 2 tablespoons olive oil
  • 1/4 cup grated parm cheese for topping
  • salt and pepper
  1. Preheat oven to 375 degrees.
  2. Heat olive oil in large skillet, add the spinach with a pinch of salt and wilt down. Remove wilted spinach to a strainer to remove excess liquid.
  3. In same pan, add the cherry tomatoes and blister.
  4. In a large bowl add the eggs, whisk together and then add the cheese, spinach, tarragon, parsley and salt & pepper and whisk together.
  5. Pour the egg mixture into the muffin tin, top with the parm cheese and bake for 30 minutes.

Filed Under: Entreés, Sandwiches, Uncategorized Tagged With: avocado, baked eggs. eggs with herbs, breakfast, cheese, Egg McMuffin, egg muffins, eggs, gluten free, olive oil, recipe, spinach

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A Little About Me

I am a home cook that has a passion to create tasty, enjoyable, healthy gluten and sugar free food. I enjoy good and tasty food and do not think that dietary restrictions should mean that you can’t eat the foods you like.

My recipes have astonished people that baked goods can be so moist and flavorful without any bad...

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