Makes 12
Ingredients
- 10 ounces fresh baby spinach, cooked
- 1 large Roma tomato, diced
- 4 whole large eggs
- 4 egg whites
- 1 medium Vidalia onion
- 2 Tbsp finely chopped fresh parsley
- 2 Tbsp chia seeds
- 1/4 tsp sea salt
- 1/4 tsp freshly ground white pepper
- Preheat oven to 350 degrees F.
- In a medium sized bowl, whisk eggs with egg whites. Add remaining ingredients; mix well to combine.
- Prepare a muffin tin with nonstick baking spray. Pour egg mixture evenly into cups.
- Bake for 30 minutes or
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[…] Chardegg Cakes for Breakf*st *So fast you can eat it while you run out the door and skip the ‘a’. Original inspiration from: Paleo Living Magazine’s Paleo Kale and Chives Egg Muffins + I Breathe I’m Hungry’s Swiss Chard & Ricotta Pie. 2019 update: Paleo Magazine’s egg muffin recipe appears to have been updated into a spinach and chia seed one found here. […]