Easy Breakfast Egg Muffins with Spinach and Parmesan
Eggs, spinach and cheese come together to make a delicious breakfast muffin that you can make ahead and reheat for a delicious on-the-go breakfast treat.
Ingredients
- 1 dozen large eggs
- 1 bag baby spinach 5 oz, roughly chopped
- 1/4 c Parmesan cheese shredded
- 1 t red pepper flakes optional
- salt and pepper
Instructions
- Whisk eggs and spinach in a large bowl.
- Add pepper flakes, salt and pepper.
- Using a small measuring cup scoop some of the egg mixture into a muffin tin that has been sprayed with cooking spray.
- Top with cheese and bake at 350 degrees for 15 minutes.
- Remove and let cool.
- Wrap egg muffins individually in plastic wrap and refrigerate for up to one week.
- To reheat, remove plastic and place in microwave on 50% power for 15 seconds. Add more time if needed to warm up the muffin.
Nutrition
Serving: 1gCalories: 82kcalCarbohydrates: 1gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 187mgSodium: 133mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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