These Muffin Pan Eggs are a simple, protein-packed solution great for women midlife and beyond who need quick, nourishing meals to fuel busy mornings. Loaded with veggies, herbs, and healthy fats, they help support hormone balance, stabilize blood sugar, and keep cravings in check—all while tasting absolutely delicious.
Muffin Pan Eggs
Servings: 4
Ingredients
- 2 tbsp coconut oil
- 2 cup spinach, chopped
- 4 garlic cloves, minced
- 1 scallion, chopped
- 8 large eggs, whisked
- 1 tsp dried oregano
- sea salt and black pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Using a muffin pan that yields 4 to 6 muffins, rub each tin with coconut oil to prevent sticking.
- Evenly spread spinach, garlic cloves, and scallions between each tin.
- In a separate bowl, whisk the eggs, oregano, salt, and pepper. Pour the egg mixture into each muffin tin.
- Bake for 7 to 10 minutes. Turn off the heat, then let it sit in the oven for about 5 minutes.
- Remove the pan from the oven and let it sit again for another 5 minutes. You can serve them immediately or store them in an airtight container in the refrigerator for up to 5 days.
- Serve with a side of fresh berries.