gluten free | vegetarian | soy free

25 minutes or less | batch prep

What You’ll Need:

1 sweet bell pepper, chopped

1 (5-8oz) bag baby spinach

1/3 bunch (2-3) green onions, chopped

coconut oil

1 dozen eggs

4 ounce log soft goat cheese

salt & pepper to taste

For serving:

6 c fruit, any variety

Preheat oven to 375*

While oven heats, sauté spinach & bell pepper in 1/2 Tbsp coconut oil in a large frying pan.

Allow veggies to cool OR rinse cooked veggies with cool water. Drain veggies and squeeze (literally!) to release excess water

Then, grease muffin tins lightly with coconut oil.

Crack one egg in each muffin. Add cooked veggies and a few pinches of cheese to each muffin.

Top with salt & pepper.

Bake for 12-15 minutes for a softer yolk, 20 minutes for a firm yolk.

Have on hand with fruit for quick grab & go breakfasts all week long. Enjoy cold right out of the fridge, or reheat in the microwave!

Serves 6.