vegetarian, gluten free

What You’ll Need:

1 dozen eggs

(1) 5.5-ish container plain, full fat yogurt

Salt & pepper to taste

1/3 pound baby spinach

½ c kalamata olive, halved

½ c sundried tomato, chopped

4-ish ounces feta cheese

Coconut oil

5 c fruit, any variety

Preheat oven to 375*

Crack eggs into a large bowl. Add yogurt, salt & pepper & whisk to scramble.

Then, combine spinach with about 2 inches of water in a large frying pan. Cook over medium-high heat, stirring often, until spinach is wilted.

Drain cooked spinach & rinse with cool water. Give spinach a good squeeze (literally!) to release excess water. Transfer to a cutting board & chop.

Combine olives, sundried tomato & feta in a medium bowl.

Grease (12) muffin tins lightly with coconut oil. Divide spinach evenly into each tin, followed by olive mixture.

Use a ¼ c size measuring cup to top each muffin tin with egg mixture. Divide any remaining egg equally into each tin.

Pop into the oven for 30 minutes, or until a toothpick slides out clean. Store in the fridge and serve with fruit for easy grab and go breakfasts all week long!

Serves 5.