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Potato, Spinach and Onion Egg Muffins

Potato, Spinach and Onion Egg Muffins

Eating healthier can get boring. I swear I eat the same thing for breakfast every day. I am trying to change up my repertoire a bit before I get complely sick of oatmeal. Eggs are a great source of protein and they are infinitely flexible. I love that these Potato Bottom Egg Muffins take a family favourite like eggs and pumps it up with a potato “crust”, onions and spinach. Yum!

Scroll down for the full, printable recipe.

Potato, Spinach and Onion Egg Muffins

Ingredients:

  • 3 Large Eggs
  • 1 Large Potato
  • ½ Cup Red Onion, Diced
  • 1 Cup Spinach, Chopped
  • 1 Tablespoon Olive Oil
  • Salt and Pepper

Preheat oven to 350 degrees.

Chopping Onions and Spinach

Prep your onions and spinach.
Potato Bottom Egg Muffins

Dice potatoes (small cubes) and place them in a skillet along with olive oil. Cook until tender and crispy on the outside.

Making the Potato Bottoms

Prep a mini muffin pan with cooking spray. Place 4-5 potato cubes in the bottom of each muffin cup.

Potato, Spinach, Onion & Egg Muffins Recipe

In a bowl, whisk your eggs and salt and pepper until the whites of the eggs no longer look clear and shiny or are no longer visible in the mixture. Pour the egg mixture over the top of the potatoes until it reaches the rim.

Sprinkle the spinach over each muffin cup and follow it with a sprinkle of onion.

Cook at 350 degrees for about 15 minutes or until eggs are fully cooked.

Potato, Spinach and Onion Egg Muffins

Potato, Spinach and Onion Egg Muffins

Yield: 9 mini muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Looking for a great new breakfast recipe? Try these healthy Potato, Spinach and Onion Egg Muffins. Healthy and delicious!

Ingredients

  • 3 Large Eggs
  • 1 Large Potato
  • ½ Cup Red Onion, Diced
  • 1 Cup Spinach, Chopped
  • 1 tbsp Olive Oil
  • Salt and Pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Dice potatoes (small cubes) and place them in a skillet along with olive oil. Cook until tender and crispy on the outside.
  3. Prep a mini muffin pan with cooking spray. Place 4-5 potato cubes in the bottom of each muffin cup.
  4. In a bowl, whisk the eggs, salt and pepper until the whites of the eggs no longer look clear and shiny or are no longer visible in the mixture. Pour the egg mixture over the top of the potatoes until it reaches the rim.
  5. Sprinkle spinach over each muffin cup and follow it with a sprinkle of onion.
  6. Cook at 350 degrees for about 15 minutes or until eggs are fully cooked.
Nutrition Information:
Yield: 9
Amount Per Serving: Calories: 49Cholesterol: 54mgSodium: 25mgCarbohydrates: 3gProtein: 2g

Potato Bottom Egg Muffins

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