Monday, October 13, 2014

Mini Egg Muffins

In the mornings, I am always finding myself in such a hurry to get out of the house. I have just enough time to shower & get ready, make my lunch and head to work. I have been trying to find something that was quick & convenient to bring to work in the morning, so that when I came up with the mini egg muffins. They are so delicious !! 

1/4 cup of onions
2 cups of organic spinach 
3/4 of dairy free cheese or regular cheese
1 tbsp of olive oil 
Pinch of sea salt 
Pinch of pepper  
1 tbsp of garlic paste 
1 tbsp of soy or almond milk
6 whole eggs 
{Optional: 3 slices of bacon}

Turn on oven to 350 degrees. 
In a sauce pan put your onion, olive oil, and organic spinach. Saute onions & spinach (until wilted), then add a pinch salt and pepper & garlic paste and mix all together. When finished cooking, place to the side off of burner. 
In a bowl, put all of your eggs, cheese, a pinch of salt and pepper, & milk {optional: bacon). Mix all of the ingredients together & then add the onion/spinach mixture. Mix all ingredients together one last time. In a muffin pan (I used a mini muffin pan but you could use a regular one), spray with olive oil to avoid sticking. Then add your egg mixture & pop in the oven for 20-25 minutes or until eggs muffins are thoroughly cooked. 
Perfect for a quick breakfast on the go. 
**Just make sure to keep refrigerated & heat up for about 40 seconds before eating**

And I can't forget my little sous chef who helped me cook...

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