Mini Omelet Egg Muffins

Great addition to your weekly meal prep! Make on a Sunday and pop in the fridge for the week. All you got to do is heat up and go in the morning!

Yields1 Serving

 6 Eggs (Organic, Antibiotic Free)
 1 cup Chopped Organic Baby Spinach
 1 cup Chopped Organic Grape Tomatoes
 ½ cup Crumbled Organic Feta (Full Fat)
 2 tbsp Italian Seasoning
 Olive Oil Cooking Spray

1

Preheat oven to 350.

Crack eggs into a medium bowl and and whisk until well combined.

2

Mix in italian seasoning and feta cheese.

3

Grease a 12 count muffin tin with olive oil cooking spray.

4

Place the tomatoes and chopped spinach into each cup. Fill it up about half way (make sure there is still lots of work for the egg)

5

Pour whisked egg/spice/cheese mix into each cup - about 3/4 full. It will expand when baking, but that is ok!

6

Bake for approximately 5 minutes. Take out and let cook. Enjoy!

Ingredients

 6 Eggs (Organic, Antibiotic Free)
 1 cup Chopped Organic Baby Spinach
 1 cup Chopped Organic Grape Tomatoes
 ½ cup Crumbled Organic Feta (Full Fat)
 2 tbsp Italian Seasoning
 Olive Oil Cooking Spray

Directions

1

Preheat oven to 350.

Crack eggs into a medium bowl and and whisk until well combined.

2

Mix in italian seasoning and feta cheese.

3

Grease a 12 count muffin tin with olive oil cooking spray.

4

Place the tomatoes and chopped spinach into each cup. Fill it up about half way (make sure there is still lots of work for the egg)

5

Pour whisked egg/spice/cheese mix into each cup - about 3/4 full. It will expand when baking, but that is ok!

6

Bake for approximately 5 minutes. Take out and let cook. Enjoy!

Mini Omelet Egg Muffins

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