I had a bunch of left over veggies in my fridge. None were enough for a meal, so I decided to make egg muffins with them! Sometimes I feel I get stuck in a breakfast rut. I tend to stick to the same foods for a few months and then eventually become sick of them. My go-to’s have been kashi cereal and english muffins with peanut butter. When I’m lucky, my husband will wake up early and make me an egg sandwich….awww what a guy! Recently, I’ve started eating more oatmeal and now I’ll have to make these egg muffins again and again! What I love about them is: 1. TASTED GREAT!! 2. Are so easy to prepare in advance and reheat in the morning 3. They make a great snack 4. You can add any type of vegetable you have in the fridge! This recipe was inspired by the egg muffin recipe from skinneytaste found here.
I used zucchini, cherry tomatoes, scallions, and spinach, and I got to use my spiralizer for the first time!!Ingredients
- Olive oil spray
- 1 tbsp olive oil
- 2 garlic cloves, diced
- 5-6 green scallions, diced
- 1 cup cherry tomatoes, diced
- Zucchini, peeled, and either grated, sliced, or put it through spiralizer. I had about 1/3 zucchini left, so I used all of it
- 3 slices of ham, diced
- 2 cups of spinach
- 4 large eggs
- 1/3 cup milk
- 1/3 cup all-purpose flour
- salt and pepper to taste
- 3 oz shredded cheddar cheese
- Preheat oven to 350 degrees and spray muffin pan with olive oil spray.
- Heat the oil in a large skillet over medium heat. Saute garlic for 1 minute. Add scallions, tomatoes, zucchini, and ham and cook another 5-7 minutes.
- Add spinach and cook until wilted. Set aside.
- In large bowl, whisk the eggs, milk, flour, salt and pepper until smooth. Add the cheese and cooked veggie mixture to the bowl.
- Pour into prepared muffin pan and bake for 28-30 mintues.