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Mediterranean Egg Muffins:
Makes 8 muffins
Ingredients
1
Tbsp
olive oil or any type of oil you use
I used the oil from the sun-dried tomatoes
1/4
cup
diced sin-dried tomatoes in olive oil
1/3
cup
chopped cilantro
6
large pasture raised eggs
1/3
cup
diced onions
1
red bell pepper diced
2
garlic cloves minced
Salt and pepper to taste
2
handfuls of spinach
2-3
Tbsp
filtered water
Optional:
1/4
cup
crumbled feta cheese
Instructions
Instructions with sautéing vegetables:
Add 1 Tbsp of olive oil to a pan and warm oil for 30 seconds on medium low heat
Add in diced onions, cilantro, sun-dried tomatoes, bell pepper, salt and pepper, and sauté for 5-7 minutes
Add in minced garlic and cook for 30 seances, stirring throughout
Add in spinach and filtered water and cook until spinach is wilted
Let the veggie mixture cool completlely
In a large bowl whisk 6 large pasture raised eggs
Add in cooled vegetable mixture and mix
If using crumbled feta cheese add and mix
Add to lined muffin tin 3/4 of the way filled
Bake 350 F for 18-20 minutes
Store in an airtight container in refrigerator for up to 3 days
Instructions without sautéing vegetables:
Chop all the vegetables
Whisk eggs in a large bowl
Mix in the chopped vegetables, minced garlic, salt and pepper to taste
Add to lined muffin tins and fill 3/4 of the way
Bake 350 F for 18-20 minutes