Prep time: 5 minutes | Cooking Time: 20-25 minutes | Serving Size: 2
raw material:
- 2 tablespoons coconut oil, melted
- 2 scallions, white and green parts, chopped
- 2 handfuls baby spinach, chopped (about 2 cups)
- 8 eggs
- ½ teaspoon Celtic or pink Himalayan salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg (optional)
instruct:
Preheat oven to 350 degrees. Brush 8 cups of oil in muffin pans.
Divide scallions and spinach among cups. The spinach may bubble up from the top of the cup before you add the eggs. Crack 1 egg into each cup. Sprinkle with salt and pepper and a pinch of nutmeg (if using). Or, if you want scrambled eggs, whisk the eggs in a bowl with salt, pepper, and nutmeg (if using) before pouring into glasses.Bake for about 20 minutes for scrambled eggs and 23-25 minutes for soft yolks. Remove from pan and serve immediately.
NOTE: These can be made ahead and refrigerated.
