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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

“Batch Cook”

One of our favorite ways to save time in the kitchen is to cook in bulk. It virtually halves the time you spend standing over the stove. Imagine having a pre-made dinner ready to go right when you get home. Sounds pretty tempting, so let’s pretend you’re cooking for a dinner party, even if it’s just your family.

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