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Snack
Loaded Egg-Muffin Snack
Mini egg muffins with spinach, tomato, onion, and a little cheese for an easy grab.
10 min hands-on
30 min total
6 servings
High protein
Make ahead
Freezer friendly
What you need
- 6 large eggs
- 2 cups chopped spinach
- 1 medium tomato, diced
- 1/4 small red onion, diced
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar
- 1/4 teaspoon black pepper
How to make it
- 1Whisk eggs with cottage cheese and pepper.
- 2Fold through chopped vegetables.
- 3Bake in a greased muffin tin until set.
Make it work on a busy day
Use frozen spinach squeezed dry and pre-shredded cheese.
Swaps
- • Use egg whites, mushrooms, or leftover roasted vegetables.
- • Add turkey bacon or chicken sausage.