Ingredients
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12 pasture raised eggs
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2 Tbsp grass fed cream (or use unsweetened almond milk)
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1/2 tsp. Himalayan pink salt
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1/4 tsp. pepper
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2 cups organic baby spinach, packed down a little (Organic Girl brand is great!)
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1/2 cup organic goat cheese
Instructions
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Preheat oven to 350°. Grease a muffin tin or use silicone reusable cups and put them into the muffin tin.
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In a large bowl, whisk eggs with grass fed cream or almond milk or you can put into a Vitamix or blender and blend. Add salt and pepper and mix well. Gently stir in spinach.
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Crumble goat cheese into egg mixture. Mix gently until cheese is mixed in well.
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Fill each muffin cup in the tin with 1/3 cup egg mixture.
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Bake egg muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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If you don’t want the muffins to fall, let rest in pan 10 minutes before removing, .
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To freeze: Store frozen muffins in a labeled plastic Ziploc bag in the freezer. In the morning, just pull out as many as you need, and keep the rest in the freezer.
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