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Spinach & Parmesan Egg Muffins

Servings: 3 Prep time: 10 min Cooking time: 20 min


  • 1/2 oz Avocado Oil Spray

  • 2 cups Baby Spinach (finely chopped)

  • 8 Egg

  • 3 tbsps Sun Dried Tomatoes (finely chopped)

  • 1 cup Mushrooms (finely chopped)

  • 1/2 cup Parmigiano Reggiano

  • 1/4 cup Water 1 tbsp Italian Seasoning


  1. Preheat the oven to 350ºF (177ºC) and lightly grease a muffin tray with oil spray or use a silicone muffin tray.

  2. Whisk together eggs and water. Add in the rest of ingredients to whisk once more.

  3. Pour the egg mixture into the prepared muffin tray until they are about 3/4 of the way filled.

  4. Bake for 15-20 minutes, or until fluffy and starting to brown. Remove from the oven, let cool and enjoy!

  • Leftovers: Refrigerate in an airtight container for up to four days. Serving Size One serving is equal to two egg cups.

  • No Spinach: Use arugula instead.

  • Dairy-Free: Omit the cheese or use nutritional yeast instead.

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