Callaloo or Spinach Egg Muffins

Easy breakfast muffins for busy mornings!
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Servings: 5
Calories: 121kcal


  • 6 Eggs
  • ¼ cup Coconut Milk
  • cups Spinach cooked and drained about 8 oz fresh spinach oz or callaloo
  • ½ cup Sweet pepper varying colours if available
  • 3 cloves Garlic minced
  • 1 medium Onion minced
  • ½ teaspoon Thyme ground


  • Preheat oven to 180°F. Use a regular 12-cup muffin pan. Grease pan lightly with oil.
  • In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix. Mix in callaloo, garlic, medium and thyme into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
  • Bake for 20 to 30 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.


Calories: 121kcal | Carbohydrates: 5g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 196mg | Sodium: 86mg | Potassium: 227mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1606IU | Vitamin C: 24mg | Calcium: 51mg | Folate: 55µg | Iron: 2mg | Phosphorus: 134mg | Zinc: 1mg


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