Southwestern Egg Muffins IFM Renew Food Plan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
10 serving eggs large organic free range born free 1 tbsp Extra Virgin Olive Oil 1 large Onions, raw 4 clove Garlic 1 serving Red Bell Pepper (one medium pepper) 1 cup Spinach, frozen 25 grams Cilantro, raw .5 tsp Cumin - ground (1 tsp) (by INFORM555) .5 tsp Salt .5 tsp Turmeric, ground
1. Preheat oven to 350° F.
2. Whisk eggs in bowl and set aside until they are room temperature.
3. Heat oil in a skillet over medium-high heat and sauté onion for 5 minutes, or until softened. Reduce heat to medium low.
4. Add garlic and stir to combine. Add peppers (if using), spinach, and seasonings. Cook for 3 minutes, stirring frequently.
5. Remove the skillet from heat. When mixture has cooled slightly, stir in cilantro. Then add to the eggs in the bowl and stir to combine.
6. Rub a little coconut oil in a 12-count muffin tin or line with muffin liners. Divide the egg mixture between the 12 muffin tins and bake egg muffins for 20 minutes or until a knife inserted in the center comes out clean.
7. Let cool slightly before removing and serving. May be frozen and reheated.
Tip: These muffins make an excellent on-the-go breakfast or quick snack that is full of lean protein, healthy fat, and lots of vegetables.
Serving Size: 3 muffins
Number of Servings: 4
Recipe submitted by SparkPeople user MINXSANDERS.
2. Whisk eggs in bowl and set aside until they are room temperature.
3. Heat oil in a skillet over medium-high heat and sauté onion for 5 minutes, or until softened. Reduce heat to medium low.
4. Add garlic and stir to combine. Add peppers (if using), spinach, and seasonings. Cook for 3 minutes, stirring frequently.
5. Remove the skillet from heat. When mixture has cooled slightly, stir in cilantro. Then add to the eggs in the bowl and stir to combine.
6. Rub a little coconut oil in a 12-count muffin tin or line with muffin liners. Divide the egg mixture between the 12 muffin tins and bake egg muffins for 20 minutes or until a knife inserted in the center comes out clean.
7. Let cool slightly before removing and serving. May be frozen and reheated.
Tip: These muffins make an excellent on-the-go breakfast or quick snack that is full of lean protein, healthy fat, and lots of vegetables.
Serving Size: 3 muffins
Number of Servings: 4
Recipe submitted by SparkPeople user MINXSANDERS.
Nutritional Info Amount Per Serving
- Calories: 246.9
- Total Fat: 15.0 g
- Cholesterol: 537.5 mg
- Sodium: 486.2 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.9 g
- Protein: 17.5 g