Protein-rich baked egg muffins packed with spinach and scallions, with melty mozzarella throughout; easy to grab and eat with hummus.
By mansi
Servings
3
8 piece Eggs
2 cup Baby spinach
3 piece Scallions
1 cup Mozzarella
0.25 cup Milk
1 tsp Olive oil
0.5 tsp Salt
0.25 tsp Black pepper
0.75 cup Hummus
Calories
681 kcal
Protein
27g
Carbs
77g
Fat
30g
Fiber
7g
Sugar
3g
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Sarah M. · Melbourne, AU
Prep
1. Preheat the oven to 375F and lightly grease a 12-cup muffin tin with olive oil.
1 tsp Olive oil
2. Finely chop the baby spinach and thinly slice the scallions.
2 cup Baby spinach,
3 piece Scallions
Mix
3. Whisk the eggs, milk, salt, and black pepper in a large bowl until smooth. Stir in the baby spinach, scallions, and mozzarella.
8 piece Eggs,
2 cup Baby spinach,
3 piece Scallions,
1 cup Mozzarella,
0.2 cup Milk,
0.5 tsp Salt,
0.2 tsp Black pepper
Bake
4. Divide the egg mixture evenly among the muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, until puffed and just set in the center.
Serve
5. Let the egg muffins cool in the pan for 5 minutes, then loosen and remove them. Serve warm or cooled with hummus on the side.
0.8 cup Hummus
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By mansi