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
Ingredients:
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
Directions:
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.