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Hanaq’s favorite: Spinach and Corn Egg Muffins

Yoga and Foods

Spinach and Corn Egg Muffins

“This recipe is my go-to Breakfast for Sundays. With just a few more toppings, this dish fills you up and has the right amount of carbs and fat to fuel your day.”

Serves: 12

Prep Time: ~15 minutes

Cook Time: ~20-25 minutes


Eggs 8

Garlic powder 1 Tbsp

Onion (small diced) 1/2 cup

Spinach (frozen, thawed) 2 cu ps

Corn 1 cup

Salt 1/4 tsp

Black Pepper 1/4 tsp

Thyme (fresh, chopped) 3 Tbsp

Shredded mozzarella cheese 1 cup


1. Chop onion, and thyme. Thaw frozen

vegetables. Preheat oven to 350°F

and spray cups of a muffin tin with

cooking spray.

2. Drain spinach and squeeze out any

excess water.

3. In a large bowl, whisk eggs together, then add

all other ingredients to eggs and stir to combine.

4. Spoon mixture into muffin tins evenly and bake

for 15-25 minutes until center is set (eggs cook

to 165°F) Remove from oven once cooked.

5. Each muffin is a serving,

#Enjoy! Be sure to re-frigerate or freeze extras.

Other Add Ins:

• Use other vegetables: mushrooms, peppers, leeks,

asparagus, leeks, peppers or shredded potatoes.

• Use other herbs (parsley, basil, rosemary, sage)

• Add beans or lean cooked meats (cured meats and

sausages can be high in sodium, fat and nitrates)

Did you know? You can freeze extra muffins once they are cool, remove from

baking sheet and freeze on wax or parchment paper in your freezer. Then you can

re-heat them in the oven.

Let us know if you would like more recipes.

Hanaq Prana Wellness Team

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