VEGETARIAN Spinach, Goat Cheese & Tomato EGG MUFFINS!
Ingredients
- + 12 large eggs
- + ½ cup of low-fat milk
- + ½ tsp of salt, ¼ tsp pepper
- + 3 TB diced shallots or onion (shallots are little more mellow in flavor)
- + 24 cherry tomatoes, halved (about 2 per muffin)
- + 1.5 cups of baby spinach, roughly chopped (about 2 TB per muffin)
- + 6-oz goat cheese (about 1 TB per muffin)
Instructions
- Heat oven to 350-degrees. Spray a 12-count muffin tin with cooking spray. Make sure all of the sides are coated, so the muffins don’t stick! That would be bad ;-(
- In a large mixing bowl, whisk eggs, milk, shallots and a little salt and pepper. Fill each muffin tin about half way. Next, add the tomatoes, spinach and goat cheese equally among the 12-muffin spaces. Bake for about 17-20 minutes. Let the muffins cool for about 10-minutes, then gently run a knife along the sides of each muffin to loosen – placing them on a cooling rack to cool a bit.
- Eat right away – or store them in the fridge for up to 5 days. You can also store remaining muffins in the freezer for up to 3 months. Just heat in microwave or oven to warm them up.
Tried this recipe?Let us know how it was!