Egg Breakfast Muffins with Spinach and Swiss Cheese
These Egg Breakfast Muffins are a quick and delicious, on-the-go breakfast made with spinach and Swiss cheese. They’re a healthy, low carb recipe that’s great for meal prepping!
Servings 6
Ingredients
- 1-2 tbsp. extra virgin olive oil
- 4 cups baby spinach
- 6 large eggs
- 1/4 tsp. garlic powder
- 2 tbsp. low fat milk
- 1 cup shredded Swiss cheese blend
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees and generously grease a 6-count muffin pan with non-stick cooking spray.
- Add olive oil to a skillet and heat over medium heat.
- Add spinach to the skillet and cook until the spinach wilts. Remove from heat and allow to cool.
- In a large bowl, beat eggs. Whisk in garlic powder, milk, and cheese. Stir in spinach and season with salt and pepper.
- Divide the egg mixture among muffin cups.
- Bake for 30 minutes, or until eggs are set and slightly brown around the edges.
- Allow egg muffins to cool, then remove from pan with a large spoon.
- If not serving immediately, store the egg muffins in an airtight container in the fridge.