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
- 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.
Prep your onions and spinach.
Dice potatoes (small cubes) and place them in a skillet along with olive oil. Cook until tender and crispy on the outside.
Prep a mini muffin pan with cooking spray. Place 4-5 potato cubes in the bottom of each muffin cup.
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.