Recipe: Spinach and Goat Cheese Egg Muffins
These little egg muffins are great for on-the-go breakfast. They are vegetarian, and also contain a good amount of spinach to give you some greens and iron in the morning. The goat cheese I used was local from the farmers market and had so much flavor, I found that I was not missing meat at all in these egg muffins. They reheat very quickly and make a delicious weekday breakfast. Perfect for busy runners everywhere!
Related: 10 Ways to Eat More Spinach
Spinach and Goat Cheese Egg Muffins
Time: 30 minutes
Serves: 14-18 muffins
8 oz spinach (1 bag)
2 tbsp olive oil
2 cloves garlic, minced
½ yellow onion, finely chopped
4-6 oz. goat cheese
1 tsp salt
½ tsp pepper
- Preheat your oven to 350 degrees and grease a muffin pan with non-stick spray or butter. Be sure to grease not only the muffin holes themselves but the space between each muffin hole.
- In a saute pan over medium heat, heat 1 tbsp olive oil. Add the onion and saute until translucent and a little fragrant, about 6-7 minutes. Add the garlic and cook for an additional 2 minutes, stirring frequently.
- Add the additional tbsp. of olive oil to the pan, and add the entire bag of spinach. This will look like a ton of spinach but it cooks down a lot. Saute until the spinach appears to look wet, about 4-5 minutes. Remove the entire pan from heat and put the spinach mixture in a separate bowl or plate to cool.
- While the spinach mixture is cooling, beat 12 eggs in a large bowl, and add the salt and pepper.
- Once the spinach mixture is mostly cooled, add it to the eggs and mix completely. Evenly distribute the mixture between 14-18 muffin holes in your muffin pan. You will want each one to be filled no about ½ way (NOT like photo below – this was way too full and it overflowed!). If you do not have two muffin tins, you will need to do a second batch.
- Add crumbled goat cheese evenly throughout each one.
- Bake in the oven for 14-18 minutes, or until a toothpick inserted into the middle comes out clean.
- Remove from the pan to cool. Store in the refrigerator.
To reheat: Heat oven to 350 degrees, place egg muffins on a sheet of aluminum foil and heat for 8-10 minutes.