SPINACH EGG MUFFINS

You can double the recipe (or more) to make a big batch and store in the fridge for the entire week! I love the simple spinach egg muffins, but often add tomato, mushrooms or other yummy veggies to it!

Ingredients:

• 1 tsp. coconut oil, raw, extra-virgin, organic
• 1/2 c. onion, diced
• 2 c. spinach, chopped
• 1/2 c. tomatoes, diced (optional)
• 2 whole eggs, 3 egg whites
• Any no-salt added seasoning

Directions:

• Preheat oven to 350ºF.
• Line 4 cups of a muffin pan with cupcake liners
• Heat coconut oil in a pan over medium low heat.
• Add onions and sauté until brown.
• Add spinach to the pan and stir for about 2 minutes.
• Divide the diced tomatoes (if you are using them) and onion/spinach miture between the lined cups
• Beat the eggs in a small bowl and pour evenly into each up.
• Bake for about 20 minutes or until they puff up on top.
• You  can refrigerate the muffins and eat them later!

Serving Size: 2-4 muffins

This article was originally published by Love Sweat Fitness.