If you’re craving something savory for breakfast, these muffins are the perfect treat—they’re filling, but not heavy, and the protein will help you feel energized for hours later. Whip up a batch on the weekend and you’re set for breakfast all week.
1 tablespoon extra-virgin olive oil
8 oz. package spinach, sautéed
3 green onions, chopped and sautéed
1 jalapeno, chopped
1 cup plain Greek yogurt
1 teaspoon baking soda
4 tablespoon flour
1/4 teaspoon black pepper
1 cup feta cheese
1/2 cup mix of Italian cheese (romano, parmesan, mozzarella)
4 eggs, beaten
Preheat oven to 430 degrees.
In a large skillet, heat olive oil over medium heat and sauté spinach, green onions, and jalapeno for three minutes.
In a large mixing bowl, mix the Greek yogurt with baking soda.
Measure out the rest of the ingredients and add to the bowl with Greek yogurt and baking soda. Stir well but don’t over mix. It is important the batter stays a little chunky.
Combine the batter evenly between nine greased muffin cups.
Bake at 430 degrees for 20-22 minutes.
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