Recipes Uncategorized

Cheddar Egg Puffs with Shredded Carrots & Spinach

You need these in your life! They are the quickest, tastiest, crowd-pleasing breakfast main or side dish I know. There are different variations on this but I must stress—please use a MINI MUFFIN pan. The end result is a Puff that is the perfect size and fit, even for the smallest hands. This recipe will make 24 mini egg puffs.

Ingredients:

  • 6 large eggs
  • 1 teaspoon olive oil
  • 1/2 cup shredded sharp cheddar cheese
  • 2 shredded organic carrots
  • 2/3 cup chopped spinach
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper (optional)
  • Olive oil cooking spray (for spraying the mini muffin pan)

Method:

  1. Preheat oven to 350 degrees. Prepare your 12 count mini muffin pan by spraying all 12 pods with the olive oil cooking spray.
  2. In a prep bowl, crack 6 eggs and add olive oil, cheese, carrots, spinach, and spices. Mix.
  3. Using a spoon, carefully scoop the egg mixture into each individual pod making sure to get right ratio of egg/cheese:carrot/spinach.
  4. Bake for 10 minutes until eggs are fully cooked. Remove pan from oven and carefully remove puff from pan.
  5. Serve immediately and then begin same process from step 3 to make second batch. Make sure to rinse the pan out with water and dry. Spray the olive oil cooking spray again, then begin from step 3.
  6. Serve second batch immediately because that first batch will already be eaten :-)!
Egg puffs complement any breakfast dish but for a super simple, healthy plate, add fruit and avocado toast.

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