Freezer-Friendly Veggie Egg McMuffins
Cheesy, savory, Veggie Egg McMuffins get GREENS into your kids first thing in the morning, even on busy mornings!
Servings: 12 servings
- 1 small onion
- 2 teaspoon olive oil
- 6 cup spinach
- 12 large egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1 cup cottage cheese
- 12 slice cheddar cheese
- 12 regular English muffin, wheat
Preheat oven to 350, and line a 9 x 13 baking pan with parchment paper.
Finely chop the onion, and saute over medium heat in a large frying pan until tender and starting to brown, 7-10 minutes.
Add the chopped baby spinach and saute gently until spinach is wilted and tender, but not overcooked. Let cool slightly.
In a large mixing bowl, whisk together eggs, cottage cheese, and sauteed veggie mixture.
Pour the egg and veggie mixture into the baking pan and bake at 350 F for 20-22 minutes until eggs are cooked through.
Cut the egg mixture into 12 squares and assemble the sandwiches: one square of eggs and one slice of cheese inside each English muffin.
Wrap in parchment paper and foil to freeze entire sandwich. To reheat, place foil wrapped sandwich in a preheated oven at 350 F for 30 minutes. Or REMOVE FOIL and microwave on high 3 minutes.
Calories: 339kcal | Carbohydrates: 29g | Protein: 20g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 216mg | Sodium: 574mg | Fiber: 3g | Sugar: 2g