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Spinach Egg Muffins

These are such an easy go-to breakfast. 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!


· 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


· Preheat oven to 180ºC.

· 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 mixture between the lined cups

· Beat the eggs in a small bowl and pour evenly into each cup.

· 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

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