Egg Muffins (or mini-quiches) are perfect grab-and-go breakfast. Freeze them and reheat on busy mornings. High in protein, gluten-free and great for kids.
Author: Shannon Lim
Recipe type: Breakfast
Serves: 12
Ingredients
1 clove Garlic - minced
4 cups Spinach
2 Tomato - diced
8 Large Eggs
½ cup (4 tablespoon) grated Cheese
sprinkle of Herbs (I used dried rosemary)
Pinch of Salt & fresh ground Pepper
Instructions
Preheat oven to 375 F. If using regular muffin pan, use waxed paper liners.
Dice tomatos into small pieces.
Saute garlic and spinach with a little olive oil on low fire until spinach is wilted.
Whisk egg with salt and pepper in a measuring bowl/cup with a pour sprout.
Place spinach and tomato into muffin cups. Add diced meat/fish, You want the muffin cups to be about ⅔ full, with just enough room to pour a little egg around the other ingredients.
Pour egg into each muffin cup until it is ¾ full. Top with grated cheese and herbs,
Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Recipe by at https://justasdelish.com/egg-muffins/