Spinach, Goat Cheese & Egg Cups

  • 12 pasture raised eggs

  • 2 Tbsp grass fed cream (or use unsweetened almond milk)

  • 1/2 tsp. Himalayan pink salt

  • 1/4 tsp. pepper

  • 2 cups organic baby spinach, packed down a little (Organic Girl brand is great!)

  • 1/2 cup organic goat cheese

  1. Preheat oven to 350°. Grease a muffin tin or use silicone reusable cups and put them into the muffin tin.

  2. 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.

  3. Crumble goat cheese into egg mixture. Mix gently until cheese is mixed in well.

  4. Fill each muffin cup in the tin with 1/3 cup egg mixture.

  5. Bake egg muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean.

  6. If you don’t want the muffins to fall, let rest in pan 10 minutes before removing, .

  7. 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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