Recipes>Egg Recipes
Spinach-Egg Muffins
by Brooke Alpert and Patricia Farris
Easy
Serves 6 (2 muffins per serving)
A super easy brunch or breakfast recipe! These nutritious spinach and egg muffins are ready in 30 minutes and go towards your daily vegetables and protein.
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Introduction
The Sugar Detox app includes over 50 simple and carefully balanced low-sugar recipes, from nutritious vegetarian breakfasts, like spinach-egg muffins, to filling dinners, like herb-roasted chicken. Available to purchase from the iTunes store.
Tags
Ingredients
| 10 ounces | frozen spinach |
|---|---|
| 6 | large eggs |
| ¼ tsp | salt |
| ¼ tsp | freshly ground black pepper |
| ¼ tsp | coconut oil |
| ½ | large white onion, chopped |
Essential kit
You will need a twelve-compartment nonstick or greased muffin tin.
Method
Preheat the oven to 350°F. Defrost the spinach in the microwave and drain well, or soak a bag in warm water until defrosted.
In a large bowl, whisk the eggs together and add the salt and pepper. Set aside.
In a pan, heat the coconut oil and sauté the onion until translucent, 3 to 5 minutes. Remove from the heat. Add the onion and spinach to the eggs and mix well.
Spoon the mixture into a twelve-compartment nonstick or greased muffin tin and bake for 15 to 20 minutes, or until the eggs are cooked through.
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Ingredients
Method
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