These are easy, healthy, and incredibly delicious. Not to mention cute! Make them for a brunch party or enjoy them as an easy on-the-go breakfast, lunch, or dinner 
(makes 12 muffins)
Ingredients:
- 9 eggs
- 1/2 C chopped fresh spinach
- 1/3 C skim milk
- 1/3 C spelt flour (or whole wheat pastry flour)
- 1/4 C 2% grated cheddar cheese
- 1 Tbsp. chopped fresh basil
- 1 small tomato, chopped
- 1/2 tsp. sea salt
- 1/2 tsp. cracked black pepper
- Optional add-ins: 1/4 C of either cooked bacon (crumbled) or smoked salmon, chopped
Instructions:
*Preheat oven to 350.
1) Break the eggs into a bowl and whisk.
2) Add the rest of your ingredients and mix it all together!
3) Add spoonfuls of the mixture to a cooking sprayed or nonstick muffin tin. I used a 1/4 C measuring cup to transfer it since it’s very liquid-y!
4) Pop them in the oven and bake for 25 to 30 minutes. Fork check to make sure they are done.
Voila!
If you want to drool, click here to check out my original post with lots more pictures!
Can you freeze these and reheat in the oven?
Sure, I don’t see why not! I froze some and just reheated them in the microwave – worked fine!
Looks amazing!
Can you also use regular white flour? Or is whole wheat/ baking flour something different?
Hmm… probably? Give it a try!
I made these yesterday and had one this morning for breakfast and it was so gooood. I had to quick freeze them so I wouldn’t eat them all at once. I am going to share the recipe with my eight sisters and one sister-in-law. They are always looking for something different to feed their families, as I am.
A friend of yours pointed me in the direction of your blog yesterday, and already I had to make these this morning. Delish! I did make one addition as I am addicted to Gimme Lean vegetarian sausage, so I crumbled that up, cooked it, and put it in the mix.
Fantastic! This week’s breakfasts will be so good, yet so fast.
Hooray! Welcome to the blog and I’m glad you enjoyed them!
I just calculated the calories, (for one muffin it is about 100 calories) That is great! I’m going to try this out really soon.
these look awesome! and even with a little bacon added, they’d still be under 100 calories each! thanks for the recipe.
I make a simple variation of these every week for breakfast. Mine are as follows:
10 oz spinach
6 eggs
1.5 cups milk of choice
Additives of choice (hemp, chia, flax seeds)
Cumin, Red Pepper, Salt & Black Pepper
Additional Vegetables as desired
What I do, though, is blend the egg, milk and spinach in the blender with the spices/additives. Then I either bake as is (usually makes about 18 cups) or I fill the cups halfway with other veggies, and then pour the green eggy mix over it.
It’s bright green, so obviously looks funny, but I figure it’s a great way to maximize the amount of spinach that I can get into each cup.
Also, I know this recipe is not recent, but it popped up on the side so I thought I should comment with the blender idea, since it really packs in the nutrients!
Great idea with the spinach! Thanks for sharing
When I make these they rose up beautifully. Then I took them out of the oven and they fell terribly. What can I do to prevent this? I thought I might make these for my daughters grad party with a brunch theme but I would like them to look nice. Please help
That’s weird… I’m not sure how to fix it
I’m sorry!
These look amazing.
Ah, man.. I just put these in the oven. (My almost 3 year old and I bake every Monday morning. Usually more than that, but Monday is always.) I just realized I forgot the tomatoes! Darn. lol.
Aw, that’s cute that you cook with your 3 year old! I’m sure they will still be delicious without the tomatoes
These look like the best breakfast! I can’t wait to try this recipe! Thanks Ann