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Veggie Egg Muffins with Fresh Basil

Ingredient List

8 eggs
¼ cup milk
1 tsp baking powder
1 cup fresh spinach
1 cup shredded potato
1 small tomato, diced
½ cup onion, diced
½ tsp garlic powder
½ tsp thyme
½ tsp rosemary
¼ tsp ground pepper
Sea salt
¼ cup feta
¼ cup Fresh basil, chopped

Directions

  1.  Heat oven to 350 degrees F.
  2. Sauté tomato, onion, potato and spinach in a medium sauté pan with 1 tsp olive oil.  Whisk together eggs, milk, garlic powder, thyme, rosemary, salt and pepper in medium bowl.  Combine baking soda in 1 tsp warm water then add to egg mixture.
  3.  Add veggies to egg mixture and mix well.   Divide evenly into pre-oiled muffin pan and sprinkle feta cheese evenly on top of each muffin along with fresh basil.  Place in oven for 20-25 minutes or until golden brown.
  4. Serve or freeze for later!

*For dairy free, swap the milk for nut milk or oat milk and omit cheese or use dairy free option like Violife

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