Edible San Diego E Edition Issue #49 September/October 2018
Issue #49 September/October 2018
This egg muffin is excellent for a morning breakfast on the go—it’s packed with protein and essential nutrients like vitamin B-12, folate, and anti-inflammatory spices to fuel your body for whatever the day may bring. Recipe by Sapna Bhalsod, Bastyr University California Nutrition Student
Ingredients
SERVINGS: 2 Sandwich(es)
- 2 eggs
- 1/2 cup spinach
- 1/2 teaspoon red pepper flakes
- salt and pepper
- Nonstick cooking spray
- 2 whole wheat English muffins or baguette
Instructions
Preheat oven to 350°F.
In a large bowl, beat together eggs, spinach, red pepper flakes, and turmeric. Add salt and pepper.
Spray a muffin pan with nonstick spray and fill two wells with egg mixture. Bake for 12 minutes.
Split English muffins (or whole wheat baguette) and toast to preference. Sandwich cooked egg mixture in the English muffins and enjoy.
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