Spinach Zucchini and Goat Cheese Egg Muffins

Prep Time: 10 Minutes

Cooking Time: 20 Minutes

Total Time: 30 Minutes

Servings: 12 egg muffins

Ingredients:

12 eggs
2 tbsp Coconut Oil (1 tbsp for the tin and 1 tbsp for the saute)
12-cup muffin tin
1/2 onion, diced
1 zuchinni, peeled and diced
2 cups spinach
1 tsp sea salt and black pepper (to taste)
1 tbsp fresh minced garlic
Optional: 1/4 cup goat cheese (or cheese of choice)

Directions:

• Pre-Heat the oven to 350 degrees

• Grease the muffin tin with coconut oil and set aside

• Dice the onions and zuchinni

• Heat a large non stick skillet over medium heat. Once hot, add in oil, onions, zucchini, minced garlic, sea salt, and pepper

• Saute 5 minutes until tender and lightly golden brown. Add in spinach and cook for an additional 2 minutes until spinach is wilted.

• In a small mixing bowl, whisk eggs together until frothy. Sprinkle in additional sea salt, pepper, and garlic to taste.

• Add the cooked veggies to the egg mixture and stir thoroughly.

• Pour the egg and veggie mixture into the muffin tins, dividing evenly; filling them up slightly below the brim so as to not overflow.

• Bake the eggs in the oven for 15 minutes.

• Sprinkle the goat cheese on the muffins and cook for an additional 5 minutes

• Remove from the oven and let cool

• Use a knife to gently skim around each muffin to separate the edges and remove them from the tin.

• Serve immediately or store in the fridge for up to 5 days. Can freeze and defrost for future use as well.

Notes:

• Play around with the ingredients. Try different veggies and toppings to your liking! :)