Veggie Loaded Egg Muffins

by Jessica Scollo

Veggie Loaded

Egg Muffins

Founder image

Ingredients

Makes 12 egg muffins

6 Eggs
1/2 cup spinach
1/3 cup baby tomatoes (chopped)
1/2 cup feta cheese
Himalayan Salt and Pepper to taste 

Directions

1.  Preheat oven to 350 F
2.  Crack eggs into a large bowl and whisk
3.  Chop spinach finely and add spinach, chopped tomatoes, feta cheese and salt and pepper to bowl with the eggs.  Mix it all together
4.  Spray muffin tins liberally with no-stick spray (we love using coconut oil spray)
5.  Divide mixture evenly between the muffin tins filling them about halfway 
6.  Bake in the oven for about 15 minutes until browned
7.  Remove egg muffins from muffin tins and either place in the refrigerator/freezer for later or enjoy warm right away!

We love packing these in school lunches or eating them as a part of breakfast :)