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In the fast-paced world we live in, finding nutritious breakfast options that cater to busy lifestyles can be a challenge. Enter the savory egg muffin—a delightful combination of convenience and nutrition that has gained popularity among health-conscious individuals and families alike. These muffins, particularly the Spinach & Tomato Egg Muffins, offer a delightful solution for those looking to enjoy a wholesome meal without sacrificing time or flavor.

Egg Muffins with Spinach and Tomato

Discover the perfect breakfast solution with Savory Spinach & Tomato Egg Muffins! These nutritious, easy-to-make muffins are ideal for busy mornings, allowing you to enjoy a wholesome meal in minutes. Packed with protein, vitamins, and the goodness of spinach and tomatoes, they are delicious and customizable for any taste. Prepare them in advance, store them in the fridge or freezer, and savor the convenience of a healthy bite anytime!
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Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1 medium tomato, diced

1/2 cup shredded cheddar cheese

1/4 cup milk

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin with cooking spray or olive oil.

    Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and whisk them until well combined. Add milk, salt, pepper, garlic powder, and onion powder, and whisk again until the mixture is smooth.

      Combine Vegetables and Cheese: Gently fold the chopped spinach, diced tomato, and shredded cheddar cheese into the egg mixture. Ensure everything is evenly distributed.

        Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full to allow for rising.

          Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffed and a toothpick inserted in the center comes out clean.

            Cool and Remove: Once baked, remove the muffin tin from the oven and let it sit for a few minutes. Carefully run a knife around the edges of each muffin to loosen them, then gently lift them out of the tin.

              Serve: Enjoy your egg muffins warm, or let them cool completely and store them in an airtight container in the fridge for quick breakfasts throughout the week!

                Prep Time, Total Time, Servings:

                  15 minutes | 35 minutes | 12 servings