2 Ingredient Egg Muffins
Try this 2 Ingredient Egg Muffins recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 8 whole eggs
- 1 10 oz package frozen spinach thawed with excess water drained
- spices of your choice (i recommend salt and pepper turmeric, oregano or garlic powder)
- oil for coating muffin tin
- Carbohydrate 0.513333333333333 g
- Cholesterol 282 mg
- Fat 6.62666666666667 g
- Fiber 0 g
- Protein 8.38666666666667 g
- Saturated Fat 2.066 g
- Serving Size 1 1 egg muffin (67g)
- Sodium 93.3333333333333 mg
- Sugar 0.513333333333333 g
- Trans Fat 1.11133333333333 g
- Calories 95 calories
Preheat oven to 350°F. Spray a silicone muffin tin with oil or nonstick spray, so well coated.In a medium-sized bowl, whisk together eggs with spinach. Add desired spices.Pour egg mixture into muffin tin cups, almost to the top. You should be able to make 12 muffins.Bake at 350°F for about 22-25 minutes, or until eggs are completely set.Let cool and remove from tins.To reheat, you can microwave for about 30 seconds.
