Introduction Need a quick, hearty breakfast you can prep in advance and grab on your way out the door? These Spinach & Feta ...

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 ...

Whisk eggs, salt, pepper, and Italian seasoning in a large mixing bowl until fluffy. In each muffin cup, place a small handful of spinach, two halves of tomato, a bit of red bell pepper ...

Casie Buck, owner of Oaklea Mansion Bed & Breakfast in Winnsboro, shares her recipe for “spinach egg cups,” an easy breakfast idea that is made in a muffin tin. Preheat oven to 350°F with a rack in ...

Breakfast egg muffin recipe Ingredients Three large eggs 30g Cheddar cheese, grated 10g spinach leaves, chopped Two cherry tomatoes, sliced Two tablespoons grated Parmesan, for sprinkling ...

Top half a muffin with a big spoon of the spinach and place an egg on top. Grate some parmesan and grind some black pepper on top. Serve one or two half muffins per person.

Grease a 24-cup mini muffin pan with butter ... the corners of the pastry with the egg wash. Refrigerate for 30 minutes or freeze for 15 minutes. Bake the spinach cups until puffed and golden ...

The eggs can be made into a thin crepe-like pancake and topped with sauteed spinach. As suggested in #2, when mixed they can be baked as muffins, and you can add milk to the mixture for added ...