Egg muffins

Name: Egg muffins
Total time: 1800 s
Yield: 12 servings
Cuisine: American
Ingredients: 12 eggs; 1 cup spinach; 1 large onion; 2 large tomato; 6 tbsp low fat feta cheese; 1 salt, pepper; 3 tbsp olive oil

Hannah Assal @cook_3092299

I usually don't have time in the morning to make breakfast, so here are some egg muffins that you can grab and go on a busy day!

Hannah Assal @cook_3092299

I usually don't have time in the morning to make breakfast, so here are some egg muffins that you can grab and go on a busy day!

Saved

Ingredients

30 mins

12 servings

12eggs
1 cupspinach
1 largeonion
2 largetomato
6 tbsplow fat feta cheese
1salt, pepper
3 tbspolive oil

Saved

Steps

30 mins

1

Preheat oven to 350° degrees
2

Heat a pan on low heat with a tiny bit of oil, chop up the veggies and cook for a few minutes,take off the heat and set aside to cool for now
3

Crack the eggs into a bowl,beat well and season with salt and pepper, then add the crumbled feta cheese to it, when cooled, add the veggies to the mixture
4

Get your cupcake tin,Greece very well with olive oil or use a nonstick spray,then pour in the egg mixture 2/3 full, because it will rise a bit, especially if you used an electric mixer to beat it
5

Place it in the oven for 18 to 22 minutes, mine cooked for exactly 20 minutes "PS: I didn't have any spinach on hand in case u wondered why there wasn't any green stuff in the muffins"
6

Let cool for at least 10 minutes, then take it it out carefully using a spoon,store in an air tight container in the fridge and it should last with you throughout the week