Egg Muffins

Featured from the Tone It Up Meal Plan! http://toneitup.com/plan

SERVINGS

12 muffins (serving size is 1 muffin or 3 mini muffins)

INGREDIENTS

  • 1/4

    cup sun-dried tomatoes, diced

  • 1/2

    cup spinach

  • 6

    eggs

  • 3

    egg whites (or 1/2 cup egg whites)

  • pinch of salt

  • coconut oil spray

  • any other veggies you li

    We love peppers, onions, jalapeños, & mushrooms!

DIRECTIONS

STEP 1: Preheat oven to 350 degrees.
STEP 2: Spray mini muffin tins with coconut oil spray.
STEP 3: Combine eggs and egg whites in a bowl, and whisk to combine. Chop spinach and sun-dried tomatoes and add to the mixture.
STEP 4: Pour egg mixture into muffin tins, making sure to scoop the sun-dried tomatoes and spinach into each muffin tin as well.
STEP 5: Bake for 20-25 minutes.
STEP 6: Store in a glass container after the eggs have cooled. These are good for up to 4 days!

AUTHOR NOTES

We love these egg muffins!! They're perfect to make on a Sunday and have prepped for the entire week!

Tone_It_Up_Egg_Muffins_Healthy_Recipe

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COMMENTS 5

  1. Do you have to store them in the fridge?
    Do you just heat them in the microwave and eat? (Not an experienced cook, I need your help!) Thanks!!

    1. Yes! Store them in the fridge in an airtight container or ziplock baggies. They taste best re-heated in the microwave for about 30 seconds (or until warm), but they are also okay tasting cold. My favorite thing to do is package each portion in a ziplock baggy so all I have to do is grab the baggy in the morning and go.

  2. Yes, keep em in the fridge :) Also, when filling the muffin cups, only fill each cup halfway, to avoid overspill as the egg rises. Mine are baking away right now and the house smells heavenly!!

  3. This is a silly question, but I’m new to the TIU team. In the 6-week plan, it lists one of the snacks as 3 egg muffins + avocado. If making mini muffins, does that mean 9 since the serving size is 1 muffin/3 mini muffins?? That seems like a lot…

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