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Spinach Scramble Egg Muffins

March 28, 2018

  • 12 large eggs

  • 4 ounces cream cheese (optional low fat)

  • 4 ounces plain greek yogurt (optional low fat)

  • 1 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon cayenne pepper

  • 8 ounces frozen chopped spinach, thawed

    1 cup shredded cheddar cheese (optional low fat)

  • Preheat the oven to 375 degrees F. Thoroughly spray standard muffin pans with nonstick cooking spray.

  • Place the eggs, cream cheese, yogurt, salt, garlic powder, and cayenne in the food processor. Pulse until smooth. Press the spinach firmly in a colander to remove all excess moisture. Then stir the spinach and shredded cheddar into the egg mixture.

  • Use a 1/2 cup scoop to portion the egg mixture evenly into the muffin tins. Bake for 15-20 minutes, until the centers are set and puffy. Run a butter knife to around the edges of each muffins to loosen from the pan.

  • Serve warm!
















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