An easy-to-make, protein-packed breakfast recipe that is best made during meal prep and saved for your week ahead.

Makes 6 servings

Ingredients

• 12 large organic eggs

• 2 tablespoons finely chopped yellow onion

• 2 cups of baby spinach

• 1 cup chopped tomatoes (or roasted red pepper)

• 1/2 cup of feta cheese

• Salt and pepper, to taste

• Different topping combination options (Broccoli/cheddar, tomato/basil/mozzarella, garlic/mushroom/pepper, sausage/onion/pepper, dill/broccoli/goat cheese/roasted red pepper, sun-dried tomato/feta/spinach)

Directions

• Preheat your oven to 350°F.

• Lightly oil a 12-cup muffin tin with olive oil, spreading it around with a paper towel.

• In a large bowl, whisk together eggs, onion, salt, pepper, spinach, tomato and feta. Optional (sauté your spinach, onion and tomato first).

• Add egg mixture halfway up into each tin of the greased muffin tin.

• Bake for 20 minutes and serve or store in an airtight container in the refrigerator for up to four days. Reheat to serve.

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