Clean Egg, Spinach and Asparagus Muffin

Sunday, April 7, 2013

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I love breakfast! I am always hungry when I wake up and always want something hearty but do not want to take the time to find a recipe that has a million steps. So because we have chickens, I always have eggs. Hardboiled, scrambled, you name it, we make it.  So I wanted a recipe that could use fresh herbs, be simple, be tasty and fill me up! Today I came up with Clean Egg, Spinach and Asparagus Muffins, and you guys, they are delicious! 

Servings: 2
Calories: 81.3
Total Fat: 3 g
Cholesterol: 93 mg
Sodium: 196 mg
Total Carbs: 4 g
Protein: 14 g

Contains Vitamin A, Vitamin C, Calcium and Iron

5 egg whites
1 whole egg
2 cups fresh spinach
1/4 cup asparagus
2 tbs red onion
1tbs fresh basil
1 tps fresh oregano
sprinkle of sea salt and pepper

1) Preheat oven to 375 and coat a large muffin tin with spray. Set aside.
2) Crack egg whites into a mixing bowl and whole egg into a mixing bowl
3) In a saucepan, over medium heat, add spinach until just wilted ( comes out to be around 1/2 cup wilted spinach) Place on paper towel and lightly press until damp. Add to egg mixture
4) Mince basil and oregano, roughly chop asparagus and onion. Add to egg/spinach mixture.
5) Sprinkle sea salt and pepper into mixture
6) Bake for 30 minutes or until toothpick comes out clean
 The tops look "runny" but I promise they are not and will get even firmer as they cool off. 

They keep in the fridge in a ziploc for one week or you can freeze them and they reheat :)

I especially love this recipe because the muffins stay together so well! You can put it in the fridge, reheat it and give it to your kids on the way to school or on your way to the gym or work. 


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