Ingredients
- 12 pasture raised eggs
- 2 Tbsp grass fed cream (or use unsweetened almond milk)
- 1/2 tsp. Himalayan pink salt
- 1/4 tsp. pepper
- 2 cups organic baby spinach, packed down a little (Organic Girl brand is great!)
- 1/2 cup organic goat cheese
Instructions
- Preheat oven to 350°. Grease a muffin tin or use silicone reusable cups and put them into the muffin tin.
- In a large bowl, whisk eggs with grass fed cream or almond milk or you can put into a Vitamix or blender and blend. Add salt and pepper and mix well. Gently stir in spinach.
- Crumble goat cheese into egg mixture. Mix gently until cheese is mixed in well.
- Fill each muffin cup in the tin with 1/3 cup egg mixture.
- Bake egg muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- If you don’t want the muffins to fall, let rest in pan 10 minutes before removing, .
- To freeze: Store frozen muffins in a labeled plastic Ziploc bag in the freezer. In the morning, just pull out as many as you need, and keep the rest in the freezer.