Egg muffins

Published by The Wizard on

Egg muffins

Recipe by The WizardCourse: Breakfast, SnacksDifficulty: Easy
Servings

12

egg muffins
Prep time

10

minutes
Cooking time

14

minutes
Calories per serving

160

kcal

Egg muffins are the greatest choice for grab and go breakfasts or snacks.

Ingredients

  • 12 eggs

  • Sea salt and pepper to taste

  • 1/4 green part of leek, finely chopped

  • 8 cherry tomatoes

  • 1/2 cup fresh spinach, finely chopped

  • 2 cloves garlic, minced

  • 5 tbsp organic coconut oil

  • 2 tbsp organic olive oil

  • 1tbsp organic ghee

Directions

  • Preheat oven to 250 degrees.
  • Whisk the eggs in a large bowl with the salt and pepper to taste.
  • Spray a 12 capacity muffin tin with melted ghee.
  • Pour the eggs into each tin, only fill each about 1/4.
  • Heat 2 tbsp of olive oil in large skillet with the chopped garlic cloves. Add all the vegetables, a bit of sea salt and pepper and let them cook for 2 minutes.
  • You can divide all the vegetables equally into each of the muffin tins. Add the rest of the eggs to the muffin tins.
  • Bake for 14-16 minutes or until the eggs are set. Mine were ready in 14 minutes. If you like your eggs more firm, give them additional time.
  • Cool completely before serving. If you remove the egg bites too soon the edges of the bites will be left behind in the muffin tin.

Notes

  • You can have this egg muffins for grab and go breakfasts or snacks.
  • This recipe makes 12 egg bites. Divide the ingredients in half for less egg bites.
  • Feel free to use any ingredient you wish.
  • These bites are freezer friendly. You can defrost them overnight before use.
  • The bites will keep in the refrigerator for 5 days.
Categories: Recipes

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