EASY is my other favorite four letter word. Besides FREE! Haha
And these Egg Muffins are so easy and delicious. They are great for any time of day and are perfect for on-the-go eating. Although sitting down to savour ones food is best. But you know that!
Add whatever is in your fridge. Aren't we all looking for ways to keep our veggies from dying in that crisper? Good bye leftovers. Bacon, ham, turkey... Get creative!! Use what you have.
Add avocados midway through cooking.
Note that some cheeses release a lot of oil when melted like cheddar. Try Gouda, Monteray Jack, Fontina, Asiago or Havarti.
Supports gluten free, Paleo and Vegetarian (ovo/lacto) eaters.
Here's the plan;
Preheat oven to 350.
¼ cup water
½ cup cleaned and julianned organic spinach
½ cup favorite cheese shredded or chopped
Olive oil, ghee or soft butter
Salt & pepper
Lightly Coat 6 muffin pan with preferred oil mention above
Scramble eggs and water in a bowl. Pour about 4 tbs of egg mixture into pans. Then divide spinach and cheese evenly to each cup. Salt and pepper to taste. Cook for 9-12 min depending on your oven. Eggs will keep cooking once they're removed from the oven so keep the a speck soft when they're removed.
Let's them sit for 5-7 mins and voila!
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Danielle Anderson is an Integrative Nutrition Health Coach, who's passion is brain and body wellness. Certified in Mindfulness and Integrative Mental Health. NAMI teacher, QPR Instructor, mom of 2, Zumba instructor, lover of cats, the ocean and books!
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