Baked Eggs with Spinach: greens + protein. It’s a perfect nutrient-dense breakfast that will sustain you throughout the morning until lunch. And you get one serving of greens in at breakfast. Win!
Enjoy 🙂
Baked Eggs with Spinach
Prep time
Cook time
Total time
Author: Lauren Venosta
Recipe type: Breakfast
Cuisine: Gluten-free, paleo, soy-free
Serves: 6 egg muffins
Ingredients
- 2 Tbsp. coconut oil
- 2 cups spinach
- 1 scallion, chopped
- 6 eggs, whisked
- 4 garlic cloves, minced
- 1 teaspoon Himalayan pink salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F.
- Rub a muffin tin with coconut oil to prevent egg muffins from sticking.
- Evenly spread spinach and scallions into 6 muffin tin holes. In a separate bowl, mix the eggs, garlic, salt, oregano, and pepper. Add the egg mixture to each muffin tin. Bake for about 10 minutes. Turn off the heat, then let sit in the oven for about 5 minutes until eggs are cooked through.
- Serve over a bed of mixed lettuce for even more greens!
With joy and health,
For the eggs, what is one serving? Also, can olive oil be substituted? I don’t like coconut oil taste.
Hi Elaine! One serving of this recipe is two of the egg muffins. I wouldn’t use olive oil as it doesn’t have the same fat component like coconut oil does to make the egg muffins remove from the muffin tin easily. If you are using a very small amount to coat each muffin cup, you won’t taste the coconut oil. Ghee can also be substituted instead of the coconut oil if you’d like. 🙂