We love eggs at our house but there’s never much time in the morning to make an egg dish. This is where egg muffins come in! They are so versatile because you can change up the ingredients each week to spice it up! Personally, I love adding veggies to get my family to eat more of them but you can add ham, sausage, potato, or whatever else you like.
Spinach & Onion Egg Muffins | Servings 24
- 24 Organic or Pasture Raised Eggs
- 2 BIG Handfuls Spinach (roughly chopped)
- 1/2 of 1 Large Onion (chopped into small pieces)
- 6oz Shredded Cheddar Cheese (omit if you are Paleo)
- 1 Tbsp Olive Oil
Instructions: Preheat oven to 350 degrees. Whisk eggs until blended well, set aside. Sauté onion in olive oil over medium heat until translucent. Add spinach, allow to wilt, then remove from heat. Add sauteed spinach and onion to egg mixture. Add cheese. Stir to combine. Spray 2 muffin pans with Avocado Oil Spray. Evenly spoon egg mixture into each muffin pan cup. Bake for about 15 minutes. You may need to adjust cooking time depending on how fast your oven cooks. When finished run a knife along edges of muffin pan cups to easily remove egg muffins. Store in the fridge in an airtight container. Gently reheat in microwave when ready to eat.