Spinach and Goat Cheese Egg Muffins
Meal prep these healthy egg muffins for a quick, on-the-go breakfast all week.

Yields:
12
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
These tasty bake-and-take egg cups are packed with protein. Make them on a Sunday, then heat and eat all week.
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Ingredients
- 6
large eggs
- 1/2 cup
milk
- 1/4 cup
fresh goat cheese, crumbled
- 5 oz.
baby spinach, chopped
- 1/2 cup
red pepper, diced
- 1 Tbsp.
olive oil
- 2
scallions, chopped
kosher salt and pepper
Directions
- Step 1Heat oven to 350°F. Spray 12-cup muffin pan with nonstick cooking spray.
- Step 2Heat oil in a large skillet on medium. Add red pepper and 1⁄8 tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Remove from heat and stir in scallions.
- Step 3In a large bowl, beat together eggs, milk, 1⁄4 tsp salt, and 1⁄8 tsp pepper. Stir in spinach and red pepper mixture.
- Step 4Divide batter among muffin pan cups (about 1⁄4 cup each), top with goat cheese, and bake until just set in the center, 20 to 25 minutes. (Even when set, tops of frittatas may look wet from the spinach.)
- Step 5Cool on wire rack 5 minutes, then remove from pan. Serve warm. Can be refrigerated up to 4 days; microwave on high 30 seconds to reheat.
Nutrition Information (per serving): About 65 calories, 4g protein, 2g carb, 1g fiber, 1g sugars (0g added sugars), 4.5g fat (1.5 g sat), 97mg cholesterol, 120mg sodium
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