Spinach-Tomato-Kielbasa Egg Muffins

Brittany Bowman
Nov 27, 2016
3 min read

Hello Everyone!

I wanted to share this recipe I semi-created on my own today. The reason I say semi-created is because I derived the inspiration from Goodful. It is the healthier version of Tasty on Facebook. Anywho, they had this recipe with spinach, tomato & egg in a muffin pan. While this is not a new concept for me – my mother-in-law has made these for holidays since I’ve known her – I decided to throw my own twist on it and add Kielbasa. I love Kielbasa as equally as I love poke! For an even healthier version of this meal, I would recommend a low-sodium Kielbasa.

These egg muffins were delicious! Honestly, I would make these again & throw a few in the fridge for a quick breakfast bite in the morning. They were light and soft. They tasted fresh and healthy. The kielbasa gave a slight salty taste that it needed because I added no salt whatsoever.

If you follow me, are a coach or client, and are using the color-coded portion containers I use, this would be considered 1 protein (red cup) & ½ Vegetable (green cup). If you have no clue what I’m talking about, message me over on facebook and I will tell you all about it! The link is included at the very end of this post.

I used an original English muffin, 2 slices of bacon, & a few pieces of left over kielbasa as a full meal for my breakfast. I know it wasn’t the healthiest of choices. I would just omit everything but what is in the egg & eat that for breakfast. I also included my Chocolate Shakeology for breakfast, so that would count as 1 protein (1 red) & 1 fruit (1 purple) with how I make it. Technically, my breakfast today was overkill. On a typical day, having just the shake & 1 egg muffin would be all I would need for breakfast to stay on track for my calorie range of the day.

Without further ado, here is the recipe!

Ingredients

6 – 12 muffin pan (depending how many you want left over or however big your family is!)

Toothpicks

Baby spinach greens (pre-washed)

2 roma tomatoes – diced

Polska Kielbasa (low-sodium) – diced

12 eggs (beat in a large bowl w/ a dash of milk)

Pam or Vegetable oil

Directions

Heat your oven to 375 degrees.
Spray or oil your muffin pan, including the entire top.
Prepare all of your ingredients.
Place a few leaves of spinach on the bottom of each muffin cup.
Place a few pieces of roma tomatoes & kielbasa on top of the spinach.
Pour the egg mixture into each cup until it is level to the top.
Place into your oven for 20 minutes or until raised. Use a toothpick to see if it comes out clean. If it does, then your muffins are done.
Use a spoon to loosen the muffin from the side of the pan and scoop it out, placing it on a plate.
Make sure you immediately soak your muffin pan once you get all of the muffins out as you will have a hard time getting the egg mixture off of the pan.
Enjoy or place in an air tight container. It will stay fresh for up to 3 days.