Spinach-Egg Muffins

By Brooke Alpert and Patricia Farris

The Sugar Detox app includes over 50 simple and carefully balanced low-sugar recipes, from nutritious vegetarian breakfasts, like spinach-egg muffins, to filling dinners, like herb-roasted chicken. Available to purchase

Serves 6 (2 muffins per serving)


10 ounces frozen spinach
6 large eggs
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp coconut oil
½ large white onion, chopped

Essential kit

You will need a twelve-compartment nonstick or greased muffin tin.


Preheat the oven to 350°F. Defrost the spinach in the microwave and drain well, or soak a bag in warm water until defrosted.

In a large bowl, whisk the eggs together and add the salt and pepper. Set aside.

In a pan, heat the coconut oil and sauté the onion until translucent, 3 to 5 minutes. Remove from the heat. Add the onion and spinach to the eggs and mix well.

Spoon the mixture into a twelve-compartment nonstick or greased muffin tin and bake for 15 to 20 minutes, or until the eggs are cooked through.

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