These vegetarian egg muffins make a perfect grab-and-go high protein breakfast. While I've included instructions here for several flavors of egg muffins, this recipe is endlessly adjustable -- experiment!
Preheat oven to 375 degrees F. Coat muffin pan liberally with olive oil.
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.
Stir spinach into egg mixture.
Add vegetables or other variations (see below) and stir to combine.
Add egg mixture to each oiled cup, ¾ of the way to the top.
Dice 1-2 medium sized tomatoes; stir into egg mixture.
Stir 1/4 cup of diced kalamata olives and 1/2 cup feta cheese into the egg mixture.
Stir 1/4 cup of crispy cooked bacon bits and 1/2 cup cheddar cheese into the egg mixture.
Stir 1/2 cup finely chopped broccoli and 1/2 cup cheddar cheese into the egg mixture.
Cook 1 cup of sliced mushrooms along with the spinach.
Stir 1/4 cup each of pesto and parmesan cheese into the egg mixture.
Add one clove diced garlic to spinach while cooking. Stir 1/3 cup diced sun-dried tomatoes into the egg mixture.
Stir one diced tomato, several kalamata olives, 2 sliced green onions, and 1 clove of garlic (diced) into the egg mixture.