By Light Darko
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or cooking spray.
In a large mixing bowl, crack the 6 eggs and whisk them until the yolks and whites are fully combined.
Add the chopped spinach, cheese, salt, and pepper to the egg mixture. Stir until all ingredients are well incorporated.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are fully set and the tops are slightly golden.
Remove the muffins from the oven and allow them to cool for a few minutes before removing them from the tin. Serve warm or store in an airtight container in the refrigerator for up to 3 days.
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This Breakfast Vegetarian Easy Snack recipe is ready in 25 minutes and features eggs, spinach, cheese and other delicious ingredients. Contains 110 calories total.
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or cooking spray.
In a large mixing bowl, crack the 6 eggs and whisk them until the yolks and whites are fully combined.
Add the chopped spinach, cheese, salt, and pepper to the egg mixture. Stir until all ingredients are well incorporated.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are fully set and the tops are slightly golden.
Remove the muffins from the oven and allow them to cool for a few minutes before removing them from the tin. Serve warm or store in an airtight container in the refrigerator for up to 3 days.
Calories per Serving: 110
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