18-Dec-2017

Egg + Spinach Breakfast Muffins

 

 


Egg + Spinach Breakfast Muffins

Ingredients Directions
  • 1 tbsp. Olive Oil
  • 1 c. chopped Red Pepper
  • 1 c. chopped Green Pepper
  • 1 c. chopped Yellow Onion
  • 2 c. chopped Baby Spinach
  • 1 c. chopped Mushrooms
  • 2 cloves Garlic, minced
  • Salt, to taste
  • 1/4 c. Cottage Cheese
  • 5 Whole Eggs
  • Hot Sauce (optional for drizzling)
  1. Preheat oven to 350 degrees F.
  2. Grease a standard non-stick 12-slot muffin pan with cooking spray and set aside.
  3. Heat a large non-stick skillet over medium heat.
  4. Once hot, add in oil, red pepper, green pepper and onion.
  5. Sauté 5-7 minutes, or until peppers are tender.
  6. Add spinach and mushrooms and cook for an additional 2 minutes.
  7. In the last 30 seconds, add minced garlic.
  8. Season with salt and remove from heat.
  9. Crack eggs into a large 4-cup measuring cup and whisk together.
  10. Stir in cooked veggies and cottage cheese.
  11. Pour the egg/veggie mixture evenly into the prepared muffin tin.
  12. Bake for 15-20 minutes or until the tops are firm to the touch and eggs are cooked.
  13. Cool slightly and serve immediately!
Leftovers can be stored in an airtight container in the fridge for up to 4 days. The muffins may also be frozen. To reheat, pop in the microwave until desired temperature.