Description
These Spinach Tomato Egg Muffins are a quick, protein-packed breakfast or snack option, made with fresh baby spinach, cherry tomatoes, and shredded mozzarella cheese. Baked to perfection in a muffin tin, they’re easy to make ahead and perfect for meal prep.
Ingredients
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 Oven: Preheat the oven to 350℉ to prepare for baking the egg muffins.
- Prepare Egg Mixture: In a large bowl, combine the eggs, milk, salt, black pepper, garlic powder, and onion powder. Whisk the ingredients thoroughly until the mixture is smooth and well combined.
- Grease Muffin Tray: Spray a 12-count non-stick or ceramic coated muffin tray with non-stick cooking spray, ensuring each cavity is fully coated to prevent sticking.
- Fill Muffin Cups: Pour the egg mixture into each muffin cup until it is half full. Add approximately 1 tablespoon each of thinly sliced spinach, quartered cherry tomatoes, and shredded mozzarella cheese to each cup. Stir gently with a spoon to evenly distribute the fillings within the eggs.
- Bake Muffins: Place the muffin tray in the oven and bake for 22 to 24 minutes, or until the centers of the muffins are set and no longer jiggly when gently shaken.
- Serve or Store: Serve the egg muffins immediately while warm. Alternatively, allow them to cool before refrigerating for up to 3 to 4 days for convenient, ready-to-eat meals.
Notes
- Use whole milk for a richer texture, but you can substitute with any milk of your choice.
- Make sure to thoroughly spray the muffin tin to prevent sticking.
- Egg muffins can be stored in the refrigerator and reheated quickly for easy meal prep.
- You can customize fillings with other vegetables or cheeses as desired.
