Description
Spinach Parmesan Egg Muffins are a great make-ahead option for a tasty breakfast all week long!
Ingredients
Units
Scale
- 9 large eggs
- 1/4 cup milk
- 1 cup packed spinach, chopped
- 1 small onion, finely diced
- 1/2 cup shredded Parmesan cheese
- 1/4 cup whole wheat flour
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Spray a muffin with nonstick cooking spray and set aside.
- Crack the eggs into a medium size bowl along with the milk. Whisk together.
- Add in the remaining ingredients; whisk together.
- Pour the egg mixture into the muffin cups, filling them about 1/2 – 2/3 full. Place in the oven and bake for 25-30 minutes or until done.
- Serve immediately or store in the fridge in a sealed container for up to 7 days. To reheat, cook on high in the microwave for 45-90 seconds (depending on your microwave), or until heated through.
Nutrition
- Serving Size: 1 muffin
- Calories: 135
- Sugar: 0 g
- Sodium: 388 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 152 mg