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Nutritional Recipes

Healthy Egg Muffing Cups

Written by COA Nutrition Team On March 22, 2018

Avoid skipping breakfast by making these healthy egg muffin cups using whatever veggies you have in your fridge.

They are freezer-friendly and a good option for a snack or even a dinner side dish for those crazy busy weeknights!

INGREDIENTS:

  • 2 cups spinach, chopped
  • 1 large Roma tomato, seeds removed and diced
  • ½ cup baby bella mushrooms, diced
  • 1 jalapeno, seeded and diced
  • 12 eggs
  • ½ unsweetened almond milk (or any milk)
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • Optional: ¾ cup shredded cheddar cheese

INSTRUCTIONS:

  1. Preheat the oven to 350˚ F
  2. Spray a muffin tin with nonstick cooking spray.
  3. Divide spinach, tomatoes, mushrooms, and jalapeño evenly between 12 muffins in the tin.
  4. In a large bowl whisk together eggs, almond milk, salt and pepper until well combined.
  5. Fill each muffin, leaving about ½ inch space with egg mixture, pouring over the veggies already in each tin. If using cheese, add 1 tbsp. on top of each egg muffin.
  6. Bake for 25-30 minutes until eggs are set and puff up in the tin. Let muffins cool for a few minutes, then run a butter knife around the edges of each cup and remove. Serves 6 (2 egg cups each).

Tips of the Month MOBILE

Planning Ahead Tip of the Month

“Invest In a Slow Cooker”

That's perfect for preparing the types of meals that can be easily frozen and reheated later. You can buy large cuts of meat when they're on sale, cook them in a slow cooker with different seasonings, divide them, and freeze for easy portions of pulled meats to thaw for sandwiches or other dishes.

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