A super easy brunch or breakfast recipe! These nutritious spinach and egg muffins are ready in 30 minutes and go towards your daily vegetables and protein.
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|10 ounces||frozen spinach|
|¼ tsp||freshly ground black pepper|
|¼ tsp||coconut oil|
|½||large white onion, chopped|
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.