Description
These Spinach Tomato Egg Muffins are a quick, healthy, and delicious breakfast option packed with protein and fresh vegetables. Perfect for meal prep, these muffins bake in a muffin tin and combine eggs, spinach, cherry tomatoes, and mozzarella cheese to create a flavorful and convenient grab-and-go meal.
Ingredients
Scale
Egg Mixture
- 10 large eggs
- ¼ cup whole milk
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Fillings
- ¾ cup baby spinach leaves, thinly sliced
- ¾ cup cherry tomatoes, quartered
- ¾ cup shredded Mozzarella cheese
Instructions
- Preheat the oven: Set your oven to 350℉ (175℃) to get it fully heated and ready for baking the egg muffins.
- Mix the eggs and seasonings: In a large bowl, whisk together the eggs, whole milk, salt, black pepper, garlic powder, and onion powder until the mixture is smooth and well combined.
- Prepare the muffin tin: Spray a 12-count non-stick or ceramic-coated muffin cup tray thoroughly with non-stick cooking spray to prevent the eggs from sticking during baking.
- Fill muffin cups: Pour the egg mixture into each muffin cup until it is about half full. Add approximately 1 tablespoon each of spinach, cherry tomatoes, and shredded mozzarella cheese into each cup. Use a spoon to gently stir and incorporate the fillings evenly into the eggs in each cup.
- Bake the muffins: Place the muffin tray into the preheated oven and bake for 22-24 minutes, or until the egg muffins are set in the center and no longer jiggly.
- Serve or store: Enjoy the egg muffins immediately for best taste, or refrigerate them for 3-4 days to enjoy later as a quick breakfast or snack.
Notes
- You can substitute whole milk with any milk of your choice, such as almond, soy, or skim milk.
- Feel free to add other vegetables or spices to customize the muffins to your taste.
- Make sure the muffin tin is well greased to avoid sticking.
- These muffins can be frozen for up to 1 month; reheat before serving.
