Spinach and Herb Egg Muffins
15min
15min
3
245
Chef's Note
These egg muffins are perfect for meal prep! Make a batch on Sunday and refrigerate for up to 4 days. For the best texture when reheating, warm them in a toaster oven for 3-4 minutes rather than using a microwave. You can also customize with any vegetables you have on hand.
Tags
Ingredients
8 large eggs
2 cups fresh spinach
1/2 medium red bell pepper
3 stalks green onions
2 tablespoons fresh parsley
1 tablespoon fresh dill
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil or line with silicone muffin cups.
- 2
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped spinach and cook for 2-3 minutes until wilted. Set aside to cool.
- 3
Finely dice 1/2 red bell pepper and chop 3 green onions.
- 4
Finely chop 2 tablespoons of fresh parsley and 1 tablespoon of fresh dill.
- 5
In a large bowl, whisk 8 large eggs until well beaten.
- 6
Add the cooled spinach, diced bell pepper, chopped green onions, parsley, dill, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the eggs. Mix well to combine.
- 7
Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full.
- 8
Bake for 15-18 minutes, or until the egg muffins are set and slightly puffed.
- 9
Allow to cool in the pan for 5 minutes before removing. Serve warm or at room temperature.
Nutrition Information (per serving)
245
18g
5g
17g
Reviews (0)
No reviews yet
Be the first to review this recipe!