As soon as the days begin to get longer, the egg boxes around here start to get a bit more active. When we have plenty of eggs (or more than plenty!) I like to utilize them as much as possible. After all, they’re produced locally. These breakfast egg muffins are easy to make, but better yet, easy to grab when we need a quick breakfast or snack on the run.
Breakfast Egg Muffins
(Makes about 24 mini muffins)
1 pound of fresh spinach leaves, chopped
1 tablespoon olive oil (plus more for pan)
1-2 medium tomatoes, diced
4 whole eggs
3 egg whites
1 clove garlic, crushed
½ teaspoon salt
½ teaspoon pepper
Preheat oven to 375 degrees F. Heat olive oil in a large frying pan. Sauté spinach in olive oil until it’s wilted. Put cooked spinach into a mesh colander and press with the back of a big spoon to remove liquid. Alternatively, wrap cooked spinach in the center of a dish towel, and squeeze excess liquid out.
Beat eggs, garlic, salt, and pepper in a large mixing bowl. Add spinach and stir to combine. Coat mini muffin pan with olive oil. (This is the one I use.) Add egg mixture to each cup, ¾ of the way to the top. Sprinkle each cup with several pieces of diced tomato.
Bake for 8-12 minutes until set. Let cool. Run a knife or spatula around the edge of each muffin to loosen and remove from pan.