Egg “Muffins”

These are protein rich and easy to manage on a busy hockey morning. I like to use a square muffin tin because the kids think square eggs are so much cooler than round ones.

Each egg makes approximately one “muffin”. The following recipe is for 6 “egg muffins”

  • 6 eggs
  • ½ cup of grated cheddar cheese
  • Approximately 1/3 cup of thawed “frozen” spinach (this is approximately 2 balls of frozen spinach, if you get that kind). Just thaw it out in the microwave, and squeeze out excess water.
  • ½ cup of milk

Preheat oven to 375 degrees. Add eggs and milk to a large measuring cup or bowl with a spout. Whisk until well combined. Add spinach and cheese, mix well.

Spray a muffin tin with non-stick spray (e.g. Pam). Pour egg mixture evenly into 6 of the muffin cups. Bake in oven approximately 20 minutes, check at 15 minutes with a toothpick as ovens vary. Let cool briefly, then flip them out of the tin and watch your kids eat spinach without complaining! These can be easily wrapped in a napkin or waxed paper and taken “on the road”.