A healthy morning meal from Eric Isaac.
Ingredients:
- 12 eggs
- 4 cups of spinach, finely chopped, then wilted
- 3 cups of lentils, cooked
- 3 cloves garlic, minced
- 2 tsp pepper
- 2 tsp salt
Instructions:
- Preheat oven to 350 degrees. Spray a cupcake tray with nonstick spray or grease with oil.
- Add eggs to a large bowl, mix with a whisk, then add spinach, lentils, and spices.
- Using a half cup measure, pour mixture into cupcake tins. I like to additionally mix it around with the measuring cup before scooping and pouring as the lentils tend to sink to the bottom. It’s important to keep a good mix of egg and lentils.
- Bake for 18-20 minutes or until completely set in the center. Remove from oven, let cool. This is important for having a clean pan when you take them out of the tray. If you try to remove them still hot, they will crumble.
- As the cool they shrink enough that they pop out with ease, leaving nothing behind, as long as you’ve coated the pan with enough oil.
- Enjoy
Egg Muffins • Yield: 3 servings
Ingredients:
- 12 eggs
- 4 cups of spinach, finely chopped, then wilted
- 3 cups of lentils, cooked
- 3 cloves garlic, minced
- 2 tsp pepper
- 2 tsp salt
Egg Muffins Nutrition Facts:
• Diet:
• Calories: 141.05
• Fat: 55.88
• Carbs: 126.55
• Protein: 211.29
• Cholesterol: 639.84
• Calcium: 65.26
• Sodium: 118.87* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
