Wednesday, February 25, 2015

Cheddar Spinach Egg Muffin

Cheddar Spinach Egg Muffin

On Sunday as I opened the fridge I found spinach that needed my attention and by Tuesday would not work well in a salad.  I've been looking for more ideas for snacks that include vegetable as I tend to find it easier to eat fruit.  This recipe rocks!!  I wasn't sure I would like the texture of the muffins being reheated but honestly it was fine and very tasty.  For my recipe I used broccoli, cheddar cheese, spinach, and eggs the combination was just right.

Cheddar Spinach Egg Muffin
Makes 12 muffins Ingredients:
 12 eggs (option you could use 24 egg whites)
1/4cup of almond milk
Baby spinach
chopped onion
chopped red pepper
chopped jalapeno
chopped mushrooms
 cheddar cheese
shredded cheese
sweet onions
Pretty much any vegetables you have on hand
-Preheat oven to 350 degrees
-Choose ingredients you prefer to use and maybe mix it up, so you have something different every day. chop if necessary.
-Spray pan (olive oil)
-Add chopped ingredients to each cup
-beat eggs, add 1/4 cup of almond milk salt and pepper for taste
-Bake for 30 minutes.
-Immediately remove and let cool on a rack. Once cool, place 2 in a ziplock bag with no air to keep them all week in the fridge. In the morning, remove from bag and heat in microwave for 30 to 45 seconds and Enjoy!!

Cheddar Spinach Egg Muffin


  1. How many is a serving and for what colors?

  2. Hello, would I be correct to assume that one muffin is a serving? Thanks for your time!