Monday, December 3, 2012

On the Go: Egg Muffins

This recipe was the result of extreme laziness.  

Let me explain. 

First, I saw a similar pin on Pinterest sometime last Spring (probably when I was supposed to be writing a paper and yet, I never actually pinned it...  double the laziness)

Secondly, I love Starbucks Spinach Egg White Wraps.  But couldn't the fathom the idea of walking 3 minutes to get one.

So, instead I figured I'd just whip up my own spinach and egg combination.  Oh yes, there's feta too... it makes everything "bet-a"   (and also lost any lazy points previously scored)

This literally took less than 3 minutes to whip up and after 20minutes, breakfast was served (and leftovers saved for the future)

These would be the ideal recipe to make on a Sunday morning and then saved for the rest of the week 
(or made ahead for a brunch (with easy cleanup) so you (and the kids) can have a healthy and hearty breakfast.

On the Go: Spinach and Feta Egg Muffins
(inspired by Pinterest; produced by Laziness)
(makes 6 muffins)

5oz package frozen spinach 
2oz fat free crumbled feta
5 eggs


Preheat oven to 350*

Defrost spinach in the microwave, approximately for 2 minutes.  Drain water. (I used a fine mesh strainer and also patted with a paper towel)

While spinach is defrosting, crack eggs and scramble with milk.  Spray a muffin tin with nonstick spray.

Mix in spinach and equally pour into muffin tin.  Bake for 20 mins. Let cool and either freeze or refrigerate for future lazy mornings.  

(Note: this recipe is easily doubled just use one or two less eggs than muffins needed.  However, extra egg mixture can be scrambled up and enjoyed that way as well)


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