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These are protein-rich and easy to manage on a busy hockey morning. I like to use a square muffin tin because the kids think square eggs are so much cooler than round ones.
Each egg makes approximately one “muffin.” The following recipe is for 6 “egg muffins.”
- Six eggs
- ½ cup of grated cheddar cheese
- About 1/3 cup of thawed “frozen” spinach (this is approximately two balls of frozen spinach if you get that kind). Just thaw it out in the microwave and squeeze out excess water.
- ½ cup of milk
Preheat oven to 375 degrees. Add eggs and milk to a large measuring cup or bowl with a spout. Whisk until well combined. Add spinach and cheese, mix well.
Spray a muffin tin with non-stick spray (e.g. Pam). Pour egg mixture evenly into 6 of the muffin cups. Bake in oven approximately 20 minutes, check at 15 minutes with a toothpick as ovens vary. Let cool briefly, then flip them out of the tin and watch your kids eat spinach without complaining! These can be quickly wrapped in a napkin or waxed paper and taken “on the road.”