9 large eggs
2 cups loosely packed baby spinach, chopped
1 cup cooked quinoa
Salt and Pepper or other herbs and spices to your liking. Adding things like cilantro and parsley are ALWAYS a plus. Use them often and generously
Heat oven to 350° and coat a 12-cup muffin tin with cooking spray. In a large bowl, stir together all ingredients. Season with salt and pepper. Pour egg mixture into muffin cups. Bake 20 to 25 minutes, until muffins are cooked through. Cool completely before storing in an airtight container in the fridge for up to 4 days. Alternatively, egg muffins will keep in an airtight container in the freezer for up to 3 months. Reheat muffins in the microwave, or in a 400° oven or a toaster oven on high for 5 minutes.