Four eggs, frozen spinach, feta and one caramelized onion, baked in a muffin tin. That’s a week of breakfasts for about twenty-five minutes of work.
The onion is what makes them taste like something. Take it all the way to caramelized — soft and translucent isn’t the same thing, and it’s the whole difference between these and a plain egg bite.
Grease the tin properly. Egg sticks to metal like nothing else, and half a muffin left in the pan is a sad way to start a morning.
Preheat oven to 350F.
Heat a skillet on medium-low heat. Drizzle with avocado oil. Saute onions until caramelized.
In a large bowl, combine onions, eggs, spinach, feta, salt, and pepper. Mix until completely combined.
Grease a muffin tin. Pour batter into muffin tray. Optional, sprinkle top of individual muffins with shredded cheese.
Bake for 20 minutes or until centers are baked through. Enjoy!
