Spinach Scramble Muffin Cups
Start your day with these protein-packed muffin cups filled with fluffy scrambled eggs, nutritious spinach, and a hint of low-lactose cheese. These grab-and-go muffins are perfect for busy mornings, providing a convenient and healthy breakfast option.
ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- ½ cup low-lactose cheese, shredded
- Salt and pepper to taste
- Cooking spray
steps
- 1.
Preheat the oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray.
- 2.
In a bowl, whisk the eggs and season with salt and pepper.
- 3.
Divide the chopped spinach evenly among the muffin cups.
- 4.
Pour the whisked eggs over the spinach, filling each muffin cup about three-quarters full.
- 5.
Sprinkle shredded cheese on top of each cup.
- 6.
Bake for 15-18 minutes or until the eggs are set and the muffin cups are golden.
- 7.
Remove from the oven and let cool in the muffin tin for a few minutes before transferring to a wire rack.
- 8.
Serve warm or refrigerate for later use.
