Spinach Egg Muffins
These are especially kid-friendly egg muffins, given their size, but everyone enjoys them. They are tasty, easy and a great way of sneaking in some vegetables and protein in a convenient, portable serving size. Cottage cheese provides 28 grams of protein in each cup, but no worries if you don't like cottage cheese; you'll never even know it's there! Feel free to replace some or all of the sharp cheddar cheese with other types of cheese like Romano cheese. Mix up the vegetables too. Chopped tomatoes are excellent in these muffins along with all the spinach also.
These muffins are the solution to rushed mornings. Make in advance and keep for four days in the refrigerator and up to three months in the freezer. They reheat well for a quick breakfast full of vegetables and quality protein! Each muffin contains about 9 grams of protein, and these muffins are pretty small. So four muffins would provide 36 grams of protein without providing too much food for most adults and teenagers. Enjoy!
Spinach Egg Muffins
Ingredients
- 6 eggs
- 3/4 cup cottage cheese
- 3/4 cup grated sharp cheddar cheese or Romano or a mix of both types
- 1 tsp Tuscan seasoning mix or blend
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 cups fresh organic baby spinach or other assorted vegetables (2 cups chopped)
Instructions
- Preheat oven to 350 degrees F. Chop vegetables.
- In a large bowl, whisk together the ingredients, except vegetables. Mix in spinach or other diced vegetables. (Note: you can opt to add some of the vegetables directly to the prepared muffin tins before or after you add the egg mixture. I usually add a few chopped tomatoes on top of the egg mixture in the muffin tins before cooking them.)
- Use nonstick spray to grease the muffin or mini-muffin pans. Fill muffin pans 3/4 full of mixture and bake at 350 degrees F. until set in the middle and firm (about 20 minutes if egg and vegetable mixture is split into 12 muffins).
