These egg muffins are the perfect solution for those ... 1 teaspoon of minced garlic 1 cup of finely chopped vegetables Spinach, bell pepper, broccoli, zucchini, tomatoes, etc.

Lightly beat the eggs and the milk and add them to the flour ... Add in the melted butter and make sure it is all combined. Stir the the spinach, parsley and Feta. With two small spoons scoop ...

When it comes to quick, nutritious, and flavor-packed breakfasts, Mediterranean Egg Muffins are a game-changer. They’re loaded with sun-dried tomatoes, Kalamata olives, feta cheese, and fresh herbs, ...

Brush 8 holes of a non-stick muffin tin with olive oil. Whisk together the eggs, cream and a generous amount of salt and pepper until combined. For the mushroom and spinach egg muffins ...

I renamed them ‘dinosaur muffins’ to try and get my toddler ... in a blender first to finely chop it and then add the spinach, eggs (or chia ‘eggs’), bananas and rapeseed oil.

Beat the egg, add the milk and butter, mix well. Slowly pour it into the flour mix, along with the spinach, using a spatula. Do not over mix, as excess gluten will make the muffin chewy.

Spoon the spinach on top of the muffins, top with the egg, spoon over some hollandaise and arrange a cross of two rashers on top. Serve hot.

A crispy base adds texture and enhances the overall taste. Place the sauteed spinach on each muffin half, followed by a poached egg. Drizzle with hollandaise sauce and garnish with fresh greens. Serve ...