Recipe: Greek Egg Muffins



I'm a morning person. But not everyone in my family is (and by 'not everyone' I mean everyone but the baby!). Ever since I can remember mornings in our family have been a struggle. I'm grateful for my husband for getting the kids together most mornings, as mornings are my time to get some work done and a run in- but my part is making sure that my family actually has something to eat! Grab-and-go breakfasts are crucial for those extra busy mornings where everyone has woken up late and we're rushing to get out the door. But I won't ever sacrifice nutrition- meal prepping breakfast also means we have an easy, balanced meal in the morning- extra essential when you're sending those kiddos off to school.

Egg muffins are one of our absolute favorites for quick, simple breakfasts- we make them nearly every week! My four year old loves them as much as my husband does, and there are so many variations you can take to create your favorite combo with whatever you've got on hand- my latest favorite are these greek-style egg muffins, with blistered tomatoes, spinach, fresh dill and tangy feta. They're filling, super simple to prepare and make for a happier morning- what more could you ask for?


Greek Egg Muffins

Makes 12

10 eggs, whisked 2 tbsp heavy cream or 1/4 cup neutral milk (cashew, almond) 1/4 tsp sea salt 2 tbsp chopped fresh dill olive or avocado oil, as needed 1 cup grape or cherry tomatoes, halved or quartered (bite size) 2 cups spinach garlic powder (optional) 1/4 cup crumbled feta cheese

1. Preheat oven to 375. In a large bowl, whisk eggs with cream or milk. Whisk in sea salt and dill. Set aside.

2. In a small sautee pan, heat a drizzle of oil. Add tomatoes and let cook until they just start to blister, shaking the pan once or twice. Stir in spinach to wilt. Season with garlic powder and a small pinch of sea salt. Set aside to cool slightly.

3. Grease a large silicone muffin pan or use paper liners. Mix vegetables and feta in with egg mixture. Scoop about 1/4 cup into each one (about 1/2-3/4 of the way up). Should make 12 muffins.

4. Bake for 20-25 minutes, until there is no liquid left and top springs when pressed (cooked through).

Do you have a favorite egg muffin combo? This one has been on repeat, of course- we also love my classic (pepper and green onion) or sweet potato kale.

Are you ready to plan those meals, mama? My brand new Healthy Mama Meal Planner is launching in just a couple weeks. Click the image below to be the first to find out when it launches!




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