Need – a muffin tray
8 english muffins (whole grain)
fresh basil leaves
diced tomatoes (fresh or canned works fine)
1 cup spinach leaves
Preheat oven to 350 degrees. Before preparing the eggs, cook the 1 cup spinach leaves in a small skillet on the stove in olive oil. Set the spinach aside when they have finished cooking. Spray the tray with cooking spray and add one egg into each cup. I then added some tomato to all and made selections with and without feta, spinach, basil, thyme, etc. Have fun and create your own with your favorites! Cook for about 30 minutes or until cooked 🙂 Toast the english muffins in the oven for a few minutes and then place each egg between two slices of muffins. Wrap them up in tin foil or other packaging material and place in refrigerator. (If you think you will need more than a week to eat, put half in freezer to stay fresh longer).