As we’re all staying safe and close to home, we’re looking for any excuse to have a celebration. In honor of national egg day, I cooked up healthy egg muffins the entire family will enjoy. I love love love this recipe because it’s super simple to make and delicious.
These egg muffins can be made with any protein (ham, sausage, bacon, turkey), with a carb on the bottom (bread, potatoes, sweet potato, hash browns), and with any vegetable of choice. I chose to use spinach, feta, and onion for these individual muffins. Coconut oil is used to sauté the onion and spinach, which gave off so much flavor – yum!
With just a touch of coconut oil, you also get your serving of healthy fats, which is great for your morning start. I also sprayed the muffin liners with Kelapo Coconut Oil Cooking Spray, which is soy-free! Here’s what you’ll need:
Preheat oven to 350°F. Grease muffin liners with Kelapo Coconut Oil Cooking Spray. Set aside.
Beat together eggs. Add the Feta cheese, salt, and pepper, stir to combine. Set aside.
In a large pan over medium heat, add coconut oil and onion. Saute until the onion is golden brown. Add in spinach and minced garlic, stir until all ingredients are completely combined together and spinach is wilted.
Remove from heat and let cool for five minutes.
Add spinach mixture to the egg mixture and stir to combine. Ladle the egg mixture into a muffin pan being careful to not overfill the muffin cups. Cook for 15 minutes.
Remove from oven and let cool for 5 minutes before removing from the muffin pan.
Enjoy!
Of course these are best fresh from the oven; however you can also freeze these – great for when family is over or getting the kids ready for school during a hectic Holiday season.
To do so, wrap each muffin individually in plastic wrap, put them all into a Ziploc bag and freeze. Take out in the AM and put into the microwave for 1-2 minutes and you’re done!
Egg-terrific Celebration
These egg muffins can be made with any protein (ham, sausage, bacon, turkey), with a carb on the bottom (bread, potatoes, sweet potato, hash browns), and with any vegetable of choice. I chose to use spinach, feta, and onion for these individual muffins. Coconut oil is used to sauté the onion and spinach, which gave off so much flavor – yum!
With just a touch of coconut oil, you also get your serving of healthy fats, which is great for your morning start. I also sprayed the muffin liners with Kelapo Coconut Oil Cooking Spray, which is soy-free! Here’s what you’ll need:
Ingredients
Directions:
Preheat oven to 350°F. Grease muffin liners with Kelapo Coconut Oil Cooking Spray. Set aside.
Beat together eggs. Add the Feta cheese, salt, and pepper, stir to combine. Set aside.
In a large pan over medium heat, add coconut oil and onion. Saute until the onion is golden brown. Add in spinach and minced garlic, stir until all ingredients are completely combined together and spinach is wilted.
Remove from heat and let cool for five minutes.
Add spinach mixture to the egg mixture and stir to combine. Ladle the egg mixture into a muffin pan being careful to not overfill the muffin cups. Cook for 15 minutes.
Remove from oven and let cool for 5 minutes before removing from the muffin pan.
Enjoy!
Of course these are best fresh from the oven; however you can also freeze these – great for when family is over or getting the kids ready for school during a hectic Holiday season.
To do so, wrap each muffin individually in plastic wrap, put them all into a Ziploc bag and freeze. Take out in the AM and put into the microwave for 1-2 minutes and you’re done!