Light & Lovely Egg Muffins

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:

  1. 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.
  2. In a large bowl, whisk eggs together. Add heavy cream and salt, continuing to whisk. Add remaining ingredients and stir.
  3. Evenly divide the mixture between muffin cups (each cup about ¾ full). Sprinkle extra cheese on top. 
  4. 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:

  1. 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.
  2. 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.
  3. 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!

SPEAKING INQUIRY FORM