recipe

Spinach and Cheese Egg Muffins

Servings 12, Prep Time 5 minutes. Cook Time 25 Minutes. Total Time 30 minutes.

Today I am sharing this fast and simple recipe that you can prep over the weekend! This recipe is super easy to re-heat for breakfast or lunch during the week! I like to eat these one their own or you can wrap them in a tortilla, make them into a sandwich, or cut them up and add them to a salad!

I used Greek yogurt in these instead of milk or cream to add fluffiness. Milk is expensive on island, and I usually don’t buy it. I always have plain yogurt on hand though, and it can be used as a substitute in a lot of recipes for milk or sour cream. I usually purchase Chobani Whole Milk Greek yogurt, which you can find it at Food Center.

Try making these with an assortment of ingredients, such as tomates, broccoli, and peppers. The varieties are endless! Just mix into the egg and yogurt mixture and your good to go! Hope y’all enjoy these as much as I do!

 

Spinach and Cheese Egg Muffins

  • Servings: 12
  • Difficulty: Easy
  • Print

Fast and easy for breakfast or lunch. Eat right away or refrigerate and reheat for a fast meal on the go!

Ingredients

  • 12 eggs
  • 2 cups chopped spinach
  • 2 small jalapenos
  • 1/2 Vidalia onion, chopped
  • 1 cup shredded cheese
  • 1/2 cup plain greek yogurt
  • 1 tsp black pepper
  • 1 tsp garlic powder

Directions

Preheat oven to 350 degrees. Spray 12 muffin pan with vegetable oil spray. Whisk eggs and yogurt together. Add spices. Mix in chopped spinach, onions, jalapenos, and cheese. Pour into muffin tins. Bake for 20-25 minutes. Let cool 5 minutes. Store up to one week in fridge.

Nutrient Information

# of servings 12
Serving size 1 muffin
Calories 115 kcal
Protein 9 g
Fat 7 g
Carbohydrates 3 g
Fiber 1 g
Sodium 108 mg

 

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