Spinach and Goat Cheese Egg Muffins

These tasty bake-and-take egg cups are packed with protein. Make them on a Sunday, then heat and eat all week.

Yields: 12

Prep Time: 15 mins

Process Time: 30 mins

Total Time: 45 mins

Ingredients

• 6

  large eggs

• 1/2 c.

  milk

• 1/4 c.

  fresh goat cheese, crumbled

• 5 oz.

  baby spinach, chopped

• 1/2 c.

  red pepper, diced

• 1 tbsp.

  olive oil

• 2

  scallions, chopped

• kosher salt and pepper

Directions

1. Heat oven to 350°F. Spray 12-cup muffin pan with nonstick cooking spray.

2. Heat oil in a large skillet on medium. Add red pepper and 1?8 tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Remove from heat and stir in scallions.

3. In a large bowl, beat together eggs, milk, 1?4 tsp salt, and 1?8 tsp pepper. Stir in spinach and red pepper mixture.

4. Divide batter among muffin pan cups (about 1?4 cup each), top with goat cheese, and bake until just set in the center, 20 to 25 minutes. (Even when set, tops of frittatas may look wet from the spinach.)

5. Cool on wire rack 5 minutes, then remove from pan. Serve warm. Can be refrigerated up to 4 days; microwave on high 30 seconds to reheat.

Nutrition Information (per serving): About 65 calories, 4g protein, 2g carb, 1g fiber, 1g sugars (0g added sugars), 4.5g fat (1.5 g sat), 97mg cholesterol, 120mg sodium

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