With our wedding being 5 months away, Nathan and I are fully committed to looking and feeling our best for our big day! I’ve always been a big believer that feeling good starts on the inside, with the types of foods you choose to fuel your body. With our super busy schedules, that’s not always so easy. That’s why we love these Mediterranean inspired, protein-packed egg muffin cups. They are tender, moist, full of flavor, and also very portable for those days when you are constantly on the go! Nathan enjoys two at a time for an energizing post-workout breakfast and I like them as a healthy snack option throughout the day. No matter how you eat them, you are sure to enjoy these flavor rich egg muffin cups!
WHAT YOU’LL NEED
1 tbsp. coconut oil
1/3 cup minced shallot
3 cloves garlic, minced
1 1/2 tsp. sea salt
1/2 tsp. black pepper
1 tbsp. fresh basil, finely chopped
1 cup feta
3/4 cup sun dried tomatoes
2 cups spinach, chopped
12 eggs, whisked
WHAT TO DO
Preheat oven to 375 and line a 12-cup cupcake tin with parchment paper liners
Heat large pan to medium heat. Add coconut oil.
When hot, add shallots and garlic. Cook, stirring until fragrant and translucent.
Add spices and kale, and turn to medium-low heat
Cover pan with a lid and allow spinach to wilt
Remove pan from heat and allow to cool 15 minutes
Whisk together eggs, feta and sun-dried tomatoes
Add cooled spinach mixture and whisk to combine all ingredients
Fill each liner evenly, about 3/4 full and bake for 20-25 minutes or until edges have started to pull away and a toothpick comes out clean