We have just returned from a trip to the Midwest to see family. I have yet to go to the store to restock. The thing is, we leave again for a trip regarding business in a few days. So, I do not want to completely fill the fridge, yet I have got to put something in it. As I have mentioned before, I always have eggs. That is a must, just for such occasions as this.
I always try to add some kind of veggie to my egg dishes. My thought is the more veggies the better. This fits the bill with chopped fresh spinach. Yes, I had to add a little cheese, just because it sounded so good.
- 1 c chopped spinach
- 1 c mozzarella cheese, shredded
- 1/2 large onion, diced
- 1 tsp garlic, minced
- 6 large eggs
- 1/2 c paleo all-purpose flour (see website)
- 1 tbsp almond milk (see website)
- 2 tsp baking powder
- 3 tbsp avocado oil
- 1 tsp coconut sugar
- 1 tsp salt
- 1/2 tsp black pepper
Preheat oven to 375 degrees. Grease muffing wells.
Combine all ingredients in a large bowl and stir well.
S[oon mixture into muffin wells.
Bake for 25 ;minutes. Remove from oven and let cool about 5 minutes. Serve. Eat. Enjoy.
Note: All my egg muffin recipes would be great in any size, just adjust the time. You could make these into bite size for brunch or appetizers.