Enjoy these “light & lovely” egg muffins for a boost of nutrition any time of day! They’re easy to make, convenient to pack, completely customizable and the perfect prep-ahead option to stash in your freezer.
Servings: 12
INGREDIENTS:
Avocado oil spray
10 large eggs (or 12-14 small)
¼ cup organic heavy whipping cream
1 tsp sea salt
1 cup chopped organic baby spinach
1 cup sliced grape tomatoes
½ cup crumbled feta cheese (or goat cheese) + more for sprinkling on top
DIRECTIONS:
- Preheat oven to 375 F. Grease a 12-cup silicone muffin pan with avocado oil and place on top of a large baking sheet. Set aside.
- In a large bowl, whisk eggs together. Add heavy cream and salt, continuing to whisk. Add remaining ingredients and stir.
- Evenly divide the mixture between muffin cups (each cup about ¾ full). Sprinkle extra cheese on top.
- Place in oven and pour 1 cup of water into the bottom of the baking sheet. Bake 25-30 minutes or until cooked through (eggs should not jiggle). Allow to cool, pop out and enjoy!
NOTES:
- These egg muffins are a great option to prep ahead, wrap individually and store in the freezer. Whenever you need a quick breakfast or snack, grab one to heat and eat! Egg muffins will last in the freezer for up to 3 months.
- Mix up the veggies in this recipe by swapping in cooked broccoli florets (chopped into smaller bites), red or green bell peppers, sautéed mushrooms or scallions.
- Make these kid-friendly by chopping the veggies SUPER small or leaving out the vegetables entirely. Kids (and adults) are always game for some extra cheese!
